Sugar Coated Tigernuts known as Aya Mai Sugar in Hausa. It's a local snack eaten anytime of the day be it morning, afternoon or evening. It is sweet and addictive. From the moment you start eating small portion, you won't know when you will exhaust the sugar coated tigernuts. Loved by many people and sold on streets by vendors.  

 It's made with few ingredients such as the dried tigernuts, sugar, flavour and little amount of water. It takes few minutes to make it. 

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Ingredients:

2 /1 cups of dried tigernuts (Aya)

3/4 cup sugar (almost a cup) use 250 ml that is a cup

1 tbsp powdered flavour

1/2 cup water 

1/8 tsp vanilla flavour

Method 

Remove the stones and dirts from the tigernuts. Sift in a tray to remove excess dirts. Wash thoroughly several times with water to remove more dirts. Strain in a strainer and allow to drain for 5-10 minutes. Spread in a tray and allow to dry. 

  Place a pan or pot on fire. Add the tigernuts and fry for 5 minutes on medium to low flame. Set aside.

 Place the pot back to the fire. Add sugar, water and the liquid vanilla flavour. Stir for a minute and allow to boil. Gradually add the tigernuts and stir till well coated. Then add the powdered tigernuts and stir too. Remove from the fire and pour in a tray. Spread it with a wooden spoon. Allow to cool.

  There you are! Your sugar coated tigernuts is ready! Serve and enjoy!©Asmie's Kitchen

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Watch video below 👇 

Ingredients:

3 eggs

1 sliced cucumber (cut into halves)

5 carrots (peeled & cut into strips)

1 cup (250 ml) shredded cabbage 

1 large diced onion 

3 red bell peppers (cut into strips)

1 tsp Asmie's Kitchen Curry Powder 

1 tsp Asmie's Kitchen Homemade Oregano 

1 stock cube 

Salt to taste

1 tsp ground garlic and curry leaves 

3-4 tablespoons oil

 Method 

Heat the oil in a pan. Add the ground fresh curry leaves and garlic. Saute for few seconds. Add the diced onions, red bell peppers and stir fry for 5 minutes. 

Next, add the carrots, stock cube, salt, Asmie's Kitchen Curry Powder and Asmie's Kitchen Homemade Oregano. Stir and cook for 5 minutes. Then add the shredded cabbage and stir. Cook for 2-3 minutes. Break the eggs and whisk, then pour into the sauce. Allow to set for some minutes, stir. Finally, add the diced cucumber. Cover the pot and allow to cook for 5 minutes. Your egg and cucumber sauce is ready! Serve with White Rice and enjoy!©Asmie's Kitchen 

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Ingredients:

6 pieces of raw tofu

1 cup (250 ml) blended red bell peppers onion, garlic, fresh curry and oregano leaves 

3 tbsps ground crayfish 

1 stock cube 

Salt to taste 

1/2 tsp Asmie's Kitchen Curry Powder 

1/2 tsp Asmie's Kitchen Paprika 

1 tbsp Asmie's Kitchen Onion Flakes 

1 diced onion

1 cup (250 ml) of chopped ugu leaves 

5 tbsps oil 

Method 

Heat the oil in a pan, add blended red bell peppers, onions, garlic, fresh curry and oregano leaves, crayfish, stock cube, salt, Asmie's Kitchen Curry Powder, Asmie's Kitchen Paprika and Asmie's Kitchen Onion flakes. Stir fry for 3-5 minutes. Pour 1 cup (250 ml) of water. Cover the pan and bring to a light boil. Add the crushed tofu (Awara), stir and cook for 3-5 minutes. Finally, add diced onions and shredded ugu leaves. Cover the pan and allow to cook for 3-5 minutes. Your tofu sauce is ready! Serve with rice and enjoy!©Asmie's Kitchen 

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Ingredients:

Ripe plantains 

1 cup (250ml).grated red bell peppers, garlic, fresh curry, oregano leaves and onions

1/4 tsp Asmie's Kitchen Paprika

1/4 tsp Asmie's Kitchen Oregano 

1/4 tsp salt

1/4 tsp thyme 

3 -4 tbsps oil 

Method 

In a medium bowl, add the grated red bell peppers, onions, garlic, thyme, salt, Asmie's Kitchen Paprika and oregano, fresh curry, leaves and oil. Mix everything together. Set aside.

Peel the plantains and rub the pepper-onion mixture all over the plantains. Preheat your oven to 175oC - 220oc. Place a parchment paper on a baking tray and arrange the plantains on it. Place in the oven and roast for 20-30 minutes. Serve with sauce or fried eggs and enjoy!©Asmie's Kitchen 

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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 

A simple hearty and delicious fish stew. Best served with White Rice or Pasta. A lunch and dinner idea.

Ingredients: 

Fresh Catfish (remove the intestines, cut and wash)

1 medium bowl blended tomatoes, peppers and onions 

1 tbsp ground ginger, garlic, fresh curry and oregano leaves 

1 diced onion 

1 tsp Asmie's Kitchen Paprika

1 tsp Asmie's Kitchen Curry Powder 

2 stock cubes

Salt to taste (optional)

1 small cooking spoon oil 

Method

Place a pot on fire and pour the blended tomatoes, peppers and onions with a little potash in case the tomatoes are sour. Bring to the boil. Add the fresh cat fish, give it a quick stir. Cook for 5-7 minutes. 

Add the oil, ginger, garlic, fresh curry and oregano leaves with Asmie's Kitchen Paprika, salt, stock cubes and Asmie's Kitchen Curry powder. Give it a quick stir. Stir now and then on medium flame. If it's too thick, you can add some water and stir. Finally add the onions. Cover the pot and cook for 3-5 minutes. Your stew is ready! Serve with white rice or pasta and enjoy!©Asmie's Kitchen 

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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 

✨ EID COOKING IDEA ✨

Looking for something delicious and colorful for your Sallah table? 😍🍽️

Try this Minced Meat Fried Rice — rich, tasty, and perfect for family gatherings! 💛

Simple ingredients, amazing flavor 👌

Would you try this for Eid? 👇

💬 Drop YES if you love Fried Rice.

Ingredients:

2 cups rice 

1/4 kg minced meat 

3 diced carrots 

1/2 cup green peas (boiled)

1 large diced onion 

1 tsp Asmie's Kitchen Curry Powder 

1 tsp thyme 

2 stock cubes 

1 tsp salt 

1/4 cup oil

Method 

Place a pot on fire, add some water enough to parboil the rice. Cover the pot and bring to the boil. Add the rice without washing it, stir and allowed to cook till aldente. Wash and strain. Set aside.

Heat the oil in a pan and a tbsp ginger- garlic paste and the chopped onions. Stir Fry till the onions are almost translucent. Add the minced meat and cook till no longer pink. Add the chopped carrots, thyme, Asmie's Kitchen Curry Powder, salt and stock cubes. Stir now and then till the carrots are halfway cooked. Finally, add the parboiled rice, and stir fry. You can sprinkle some chopped spring onions for more taste and aroma. Cook for 5 minutes. Your minced meat fried rice is ready! Serve with coleslaw or salad and enjoy!©Asmie's Kitchen 

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© 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: 

6 cups Dried Hibiscus Petals (Zobo leaves)

2 Ginger (crushed)

8 Cloves

2 cups Pineapple peel 

1 Cinnamon stick 

1 cup Pineapple juice 

1 cup Watermelon 

Sugar

Method

To get the juice from pineapple and watermelon:

 Cut pineapple and watermelon into cubes and blend with some water till smooth. Seive and set the juice aside.

Rinse the Zobo leaves with water to remove the dust and dirts. Place in a pot add some water enough to cover the Zobo leaves. Add pineapple peel, cloves, crushed ginger, cinnamon stick. Stir, cover the pot and cook for 15 minutes or till the colour becomes deep red. Use a cheesecloth to strain it. Pour some water over the zobo. Allow to cool. Add the pineapple, watermelon juice and sugar. Stir and refrigerate. Serve chilled.©Asmie's Kitchen 

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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