Chicken parts (washed)

5 plump medium diced tomatoes

4 red or green chillies

2 green scotch bonnets 

1 large diced onion 

1 cooking spoon oil

5 chopped sprigs of fresh scent or curry leaves 

1 tsp Asmie's Kitchen Curry Powder

1 tsp Asmie's Kitchen Jollof Rice Spice

2 stock cubes

Salt to taste 

1/2 tsp Ras El Hanout spice 

1/2 tsp ground all spice 

Method

Heat the oil in a pan. Add the diced onions and fry till translucent. Add the diced tomatoes, stir and pour 2 cups water use 2.5ml measuring cup). Cover and bring to the boil. Add the chicken parts, spices, stock cubes and salt. Stir and allow to cook. Add the red or green chillies and green scotch bonnet. Cover the pot and cook for 5 minutes. Finally, add the chopped scent or curry leaves. Cook for 2-3 minutes.  

   Serve warm and enjoy! ©Asmie's kitchen 

All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's kitchen 

healthy and delicious recipes.

Ingredients:

4 large eggs 

5 plump tomatoes (cut each into 6)

1/2 cup chopped spring onions

1 chopped onion 

2 tbsps ketchup 

1 tsp chopped garlic 

1 tsp ground black pepper 

1 tsp Asmie's Kitchen Curry Powder 

1 1/2 tsp salt 

1 stock cube

4 tbsps oil 

Method 

Break the eggs in a bowl and season with 1/2 tsp salt and ground black pepper. Whisk well. Set aside.

  Heat 2 tbsps of oil in a pan. Pour the eggs, allow to set for 10 seconds. Stir Fry to scramble, don't over fry the eggs. Pack in a bowl and set aside.

 Heat 2 tbsps oil in the same pan but clean it first before adding the oil. Add the chopped onion and garlic. Stir Fry till the onions are translucent. Add the tomatoes, chopped spring onions,1 tsp salt, 1 tsp ground black pepper and 1 tsp Asmie's Kitchen Curry Powder. Stir and allow to cook for 5 minutes. Add 2 tbsps ketchup, 1/3 cup water and 1 stock cube. Stir and cook for 3-5 minutes. 

  Serve warm with white rice and enjoy!©Asmie's Kitchen

 All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen 

This is a simple and delicious rice dish with a very nice aroma of some spices like all spice, fennel seeds, black pepper, etc. Cooked with few ingredients. This is an Iftar Inspiration.  Hope you will try the recipe.

 Ingredients:

2 cups rice (use 250 ml measuring cup to measure the rice)

1 cup blended red bell peppers, onion, garlic, mint & fresh curry leaves 

1 medium diced onion 

2 tbsp turmeric powder

1 tsp ground all spice 

1/2 tsp ground fennel seeds 

1 tsp Asmie's Kitchen mixed spices

1 tsp ground black pepper

1 tsp ground pepper (yaji)

1 medium cooking spoon oil

4 stock cubes

Salt to taste

Method 

Place a medium pot of water on fire. Bring to the boil, add rice (free of stones) and stir. Cover the pot halfway and parboil. Wash with water and strain in a strainer. Set aside.

  Heat some oil in a pot or rinse the pot you parboil the rice and use it. Add the blended onion, red bell peppers, half of the diced onion, garlic, mint and fresh curry leaves. Stir and cook on low flame till the onions are translucent. 

 Add the parboiled rice and stir to combine with the other ingredients. Cook on low flame for 5 minutes. Pour 2 cups of water, season with stock cubes, ground fennel seeds, ground all spice, Asmie's Kitchen Mixed Spices, ground pepper, ground black pepper and turmeric powder. Stir, add the remaining diced onions and cover the pot. Increase the flame to medium. Cook till the water in the rice is absorbed. Serve warm and enjoy! Feel free to serve with salad of your choice.©Asmie's Kitchen 

All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen 

  Ingredients:

5 eggs 

1 medium cucumber (chopped)

4 plump tomatoes (chopped)

1 medium onion (chopped)

Avocado (piya)

Olive oil 

11/2  tsp ground black pepper

1 1/2 tsp ground pepper (yaji)

1 1/2 tsp crushed chilli pepper

1 1/2 tsp salt 

Method

Wash the eggs with cool water and boil for 7-10 minutes on medium flame. Remove from the fire, strain and put the eggs inside a bowl of water for 5 minutes. Peel the eggs one after the other and cut each egg into 4 pieces. Season with 1/2 tsp ground black pepper, 1/2 tsp ground pepper, 1/2 tsp crushed chilli pepper, 1/2 tsp salt and drizzle some olive oil over it. Toss or mix with wooden spoon to combine. Arrange the boiled eggs in a plate. Set aside.

  In a medium bowl, add the chopped cucumber, onion, tomatoes and avocado 🥑 Season with 1 tsp salt, 1 tsp ground black pepper, 1 tsp crushed chilli pepper, 1 tsp ground pepper and drizzle some olive oil over it. Mix with wooden spoon or toss to combine. 

  Add tablespoons of the chopped vegetables over the seasoned boiled eggs. Serve and enjoy! ©Asmie's Kitchen

  All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the concept of the copyright owner ©Asmie's Kitchen 

A simple healthy and delicious rice dish. This is a quick fix. Video has been uploaded on my YouTube channel Asmie's Kitchen. Don't forget to subscribe to my YouTube channel for more simple healthy and delicious recipes.

 Ingredients:

1 1/2 cups rice 

Fried small fish (feel free to use any type of fish)

3 large diced carrots  

2 cups blended red bell peppers, onion & garlic

2 cups blended chopped spring onions, green bell peppers, fresh curry leaves, fresh mint leaves & green scotch bonnet (Koren Attarugu)

chopped spring onions for garnishing 

1 chopped onion

1 tsp Asmie's Kitchen Curry Powder 

1 tsp Asmie's Kitchen mixed spices 

3 stock cubes 

Salt to taste 

1 cooking spoon oil 

Method

Parboil the rice, wash, strain and set aside.

 Heat the oil in a pot, add the cumin and fennel seeds, allow to splutter for few seconds. 

  Add the blended red bell peppers, onions and garlic with the blended chopped spring onions, green bell peppers, green scotch bonnet, fresh curry leaves and fresh mint leaves. Stir and cook till the oil appears on top of the blended vegetables. 

  Add the fried small fish, salt, stock cubes, Asmie's Kitchen Curry Powder, Asmie's Kitchen mixed spices and stir. Allow to cook for 5 to 10 minutes. Stir in the rice with 1 cup of water (250 ml measuring cup) and stir. Add the diced carrots and onions. Cover the pot and cook till the water is absorbed. 

  Serve warm and enjoy!©Asmie's Kitchen 

All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the concept of the copyright owner ©Asmie's Kitchen 

 Ingredients:

4 medium garden Eggs 

Fish (deboned)

1 diced onion 

1/4 cup ground crayfish

1 medium bowl blended tomatoes, peppers, garlic, fresh curry leaves & onions 

1 tsp Asmie's Kitchen Jollof rice spice

1 tsp Asmie's Kitchen mixed spices 

3 stock cubes 

1 cooking spoon oil 

  Method

Wash the garden with clean water, cut into medium size. 

Place a medium pot of water on fire. Add the diced garden eggs.  Cover and cook till soft. Strain and pound in a mortar (turmi). Pack in a bowl and set aside.

  Heat the oil in a medium pot. Add the cumin seeds and allow to splutter for few seconds. 

Pour the blended tomatoes, red bell peppers, garlic, fresh curry leaves and onions. Stir and allow to cook till the oil appears on top of the blended tomatoes, etc. Add the crayfish, Asmie's kitchen jollof rice spice, Asmie's Kitchen mixed spices, onions and de boned fish. Stir, cover the pot and cook for 5 minutes.

  Serve with cooked yam, white rice,etc.©Asmie's Kitchen

All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the concept of the copyright owner ©Asmie's Kitchen 

  Ingredients:

3 large gurasa 

4 eggs 

1 tsp ground black pepper

1 tsp salt 

1 tsp ground pepper

1 chopped onion

1/4 cup chopped spring onions

1 large chopped red bell pepper 

1/2 bottle oil 

  METHOD

Place your steam pot on fire. Pour some water inside the steam pot. Cover and bring to the boil. Open the steam pot and place the gurasa. Cover and steam til soft. Remove from the steam pot and cut into desired sizes. 

 Break the eggs in a bowl, add salt, ground black pepper, ground pepper (yaji), chopped spring onion, chopped spring onions, red bell peppers and whisk. 

  Heat some oil in a pan. Coat the gurasa one after the other in the whisked eggs and fry in the hot oil till golden brown. Repeat the process till you exhaust the gurasa. 

  Serve alone, with tea, ground pepper or salad and enjoy! © Asmie's Kitchen

  All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the concept of the copyright owner © Asmie's Kitchen