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Turmeric Rice


 

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 






Mediterranean Egg Salad


 The reason why I like Mediterranean food is because their food are simple and healthy. This is a simple yet delicious and healthy salad. It's a must try recipe. 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:

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 


  





Fish Jollof Rice


 

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 


 











Garden Egg Sauce


 This is a simple and delicious sauce made with garden Egg. Can be served with yam, white rice,etc 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:

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 








Gurasa with Egg

 


  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 





Brown Beans and Veggies Soup


 I raided my fridge and used my leftover vegetables and brown beans to make this delicious and healthy soup.  Feel free to use any beans and vegetables of your choice.

 Ingredients:

1 cup brown beans (250 ml cup)

2 cups shredded cabbage 

1 cup diced carrots

1 cup diced onions  

1 cup chopped tomatoes 

1 tsp chopped garlic

1 tsp ground black pepper 

2 stock cubes

1/4 cup oil

1 tsp salt to taste 

3 cups water 

1 tsp Asmie's Kitchen Jollof Rice Spice for reddish colour and taste

  METHOD

Remove dirts from the beans and soak overnight. Strain the water from the beans and boil with water for 20 minutes. You can add a small potash if you want to hasten the beans to cook on time. Remove the pot from the fire. Wash the beans three times with water and strain. Because sometimes the beans are bitter. Washing it reduces the bitterness.

  Rinse the pot with some water, place it back on the fire. Add the beans and some water to cover the beans. Cook till the beans is almost cooked. Don't over cooked the beans.

Remove from the fire again. Wash three times with water and set aside. 

  Rinse the pot and place it back on fire. Heat the oil in the pot, add the carrots, leeks or the hard part of spring onions and onions. Fry till halfway cooked. Add the chopped spring onions, garlic, tomatoes, cabbage, stock cubes, salt and Asmie's Kitchen Jollof rice spice, ground black pepper and the water. Cover the pot and bring to the boil. Then add the beans, stir and cook till the beans is completely cooked. Serve watery 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 








 









Chicken Pepper Soup


 

As we all know that Chicken Pepper Soup is an appetizer and is also best for treating catarrh. Chicken cooked till tender in chicken stock. With spices that add aroma to cooking. Asmie's Kitchen Jollof rice is used to add reddish colour and taste to the pepper soup. Asmie's Kitchen Mixed Spices, ground pepper and ginger are also used to add more taste and aroma to my cooking. My spices are one of my secrets of cooking.

  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 medium chicken (cut into desired sizes)

1/3 cup grated or ground red bell peppers, onions, garlic & fresh curry leaves

1 diced onion 

Few pieces of cloves & black pepper

1 tsp Asmie's Kitchen Ground pepper

1 tsp Asmie's Kitchen mixed spices

1 tsp Asmie's Kitchen Jollof rice spice 

1 tsp Asmie's Kitchen ground ginger 

2-3 stock cubes 

Salt for taste (optional)

2 tbsps washed and chopped scent leaves 

  Method

Wash the chicken and put inside a pot. Add the ground red bell peppers, onion, garlic, fresh curry leaves, spices, stock cubes and salt. Pour 1 medium bowl of water to cover the chicken. Cover the pot and cook till almost tender. Add washed and chopped scent leaves. Cook for 5 more minutes on medium to low flame. Serve watery and enjoy!©Asmie's Kitchen

  All right reserved. No one should copy or transmitted in any form or by any means without the consent of the copyright owner© Asmie's Kitchen 


 ***.                     **** 

You can buy our spices that will change the taste of cooking and add more flavour to your cooking @Asmie's Kitchen Pickup and delivery available. Delivery nationwide. 

1* Curry powder 1000

2* Mixed Spices.  1000

3. Jollof rice spice 1000

4* Secret of Cooking Spice 1000

5* Baharat/ 7 Spices/Egyptian Spice Mix 1500

6*Malaysian Curry powder.      1300

7. Ground pepper yaji).       1000

8. Ground ginger.            1000

9* Ground garlic.                    1200






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