Birthday Cake
Ingredients :
3 small tin milk of flour
1 tbsp Forster Clark baking powder
2 small peak milk tin of sugar
15 eggs
1 bag margarine
1 tbsp vanilla flavour

Method
Preheat your oven. Seive the flour and set aside.
  Cream the sugar and margarine in a mixing bowl till fluffy. Add the flavour, eggs, one after the other, stirring. Add the flour little at a time, stirring till dropping consistency. Grease your baking tin and pour in the mixture. Bake in the oven for 25-30 minutes or till golden brown. Remove from the oven and put on the cake  upside down on the cake board to cool. Rub 2 tbsps of margarine all over the cake.
   
  Fondant Icing
Ingredients :
3 packs of icing sugar
1 tbsp gelatin
2 tbsps glucose
1 tbsp shortening
1 tbsp glycerine
1 tbsp CMC
1 tbsp coconut  flavour
   
Method
Place a small pot on the fire (on low/ medium heat) and pour 1 small peak milk tin of water, add the gelatin and stir till thick. Stir in the glucose and continue stirring till it melt. Add the shortening and stir till it melt. Lastly, add the glycerine and stir till well mixed. Remove the pot from the fire and set aside.
    Sprinkle some icing sugar on the board. Pour 2 1/2 bags of icing sugar on the board and make a hole in the middle, add some of the gelatin liquid and mix. Continue adding the liquid and mixing. Knead till  a soft. Roll flat with a rolling pin and spread on the cake, level it. And decorate the way you want.
(c)Asmie's Kitchen 

Ingredients :
3 cups flour
1 tsp baking soda
1 tsp salt
1 small tin peak milk of sugar
4 eggs
3 red apples (diced )
3-4 tbsps of pecan (crushed )
1 tsp vanilla flavour
1/2 margarine
1/4 small cup grated coconut
Glazing:
1 medium cup blended brown sugar
1/2 margarine
1 peak milk tin

Method
  Preheat your oven to 180oc.
In a medium mixing bowl, cream sugar and margarine till fluffy. Add eggs and stir till well mixed. Then add salt, baking soda, vanilla flavour, grated coconut, diced apples and stir till well mixed.
  Grease your muffin tray and pour in the batter. Bake for 15-20 minutes or till golden brown.
   Glazing:
Mix the blended brown sugar, margarine and milk in a small pot. Place on fire and stir till it melt. Remove from fire and pour over the hot cake. Serve immediately and enjoy!
(c)Asmie's Kitchen

Ingredients "
20 Irish Potatoes (peeled & cut into strips)
Shredded Chicken
2 green peppers (cleaned & cut into strips)
7 Bell peppers (cleaned & cut into strips)
5 carrots (peeled & cut into strips )
Pieces of green beans (diced)
1 large onion (diced)
1 tbsp curry
1 tsp thyme
2 tbsps ground ginger
1 tbsp crushed garlic
1 tbsp powdered garlic, ginger & onion
Salt to taste
2 stock cubes
1/2 tsp turmeric
1 tbsp thyme powder
1 tsp ground cinnamon
2 cooking spoons oil

Method
Marinade the shredded chicken with some salt, 1 stock cube, 1 tbsp ginger, garlic, onion powder, chopped onions, 1 tsp crushed garlic and thyme powder. Mix till well mixed.
  Fry the potatoes, pack and set aside.
    Heat the oil in a pan and fry the shredded chicken. Add the onions, bell peppers and fry for 3-4 minutes. Add the carrots, green beans, green peppers,seasonings and spices stir fry for 5 minutes. Add the fried potatoes and fry for another fry minutes on medium flame.
   Serve and enjoy!
(c)Asmie's Kitchen
     

Ingredients :
2  small cups rice
1 small cup small tilapia fish
Pieces of green beans (diced)
3-4 carrots (peeled & diced)
1 large onion (sliced)
1 small cup of bell peppers (diced)
1 1/2 tbsp curry
2 stock cubes
Salt to taste
1 tbsp ginger
1 tsp crushed garlic
2 cooking spoons oil

Method
Heat the oil in a deep pan and fry the fish. Add the bell peppers and onions, fry for 5 minutes.  Add the seasonings and spices, stir fry for a minute. Then add the carrots and green  beans and fry for 5 minutes. Gradually add the rice and stir till well mixed. Allow to simmer for two minutes. Remove from the fire and serve with shredded cabbage and plantain.
(c)Asmie's Kitchen 

Ingredients:
3 small cups rice
2 eggs
4 carrots (peeled & diced)
1/2 small cup peas/ green beans (diced)
1 onion chopped
1 stalk celery
2 tbsps red pepper flakes
1 chopped red pepper
2 tbsp soy sauce
2 tbsps ginger
2 tbsps garlic (crushed)
4 tbsps olive oil

    Method
Heat some oil in a deep frying pan, break the eggs and pour inside the pan, sprinkle a pinch of salt and scramble it. Pack the eggs and set aside.
   In the same frying pan, add 3 tbsps of oil and the onions and fry quickly on high flame. Add the carrots, celery, ginger, gargarlic and cook for, 3 mins. Add the soy sauce, a tsp of olive and pour back the scrambled eggs to the frying pan and stir to mix. Then, add the rice, red pepper flakes and allow to cook for 5 mins; stirring now and then. Lastly, add the peas/ green beans and red pepper and allow to simmer for 3-5 mins.
   Serve and enjoy!
(C)Asmie's Kitchen 

Ingredients:
1/2 kg Chicken
1/2 cup yoghurt
6 blended tomatoes
4  blended green peppers
1 tsp garlic paste
1 tsp ginger paste
1 tsp crushed red chilli flakes
1 tsp coriander seeds
1 tsp crushed cumin seeds
1 tsp ground black pepper
1 tsp fenugreek leaves
1 tsp turmeric powder
Few coriander leaves
Salt to taste
2 bouillon cubes
1 diced onion
2 cooking spoons oil

Method
Heat the oil in a pan, add the chicken and fry it in a medium flame till it changes colour and the water has dried up.
  Add the ginger and garlic paste, cumin seeds, black pepper, coriander seeds, red chilli flakes and fry for some minutes. Pour the yogurt, blended tomatoes and green peppers. Cook on high flame till  the water has absorbed and a paste has formed.
   Then add seasonings, fenugreek leaves,  turmeric and diced onions. Cover and cook till the chicken is tender.
 Garnish with green vegetable and serve with White Rice or Cous Cous.
(c)Asmie's Kitchen

Ingredients:
1 small cabbage (shredded)
7 carrots (peeled & diced)
1 large onion (diced)
1 medium cup blended tomatoes, peppers & onions
Salt
2 bouillon cubes
1 tbsp curry
Pinch nutmeg
2 tsp ground ginger
1 cooking spoon oil

   Method
Heat the oil in a pan/pot. Pour in the blended vegetables and fry for 5 mins. Add the seasonings and spices, fry for few minutes. Add the cabbage,carrots and fry for another, 5 minutes. Reduce the flame and allow to simmer for a minute or two.
 Serve with white rice and enjoy!
(c)Asmie's Kitchen

Ingredients:
1/2 measure (mudu) of yam flour
3 cups of water

Method
Place your pot on the fire and pour 3 cups of water and allow to boil. Bring the pot down and add little amount of the yam flour,stirring till thick. Then place it back on the fire,reduce the flame and allow it to simmer for few mins. Stir and mould into  round shape. Arrange in a cooler or dish and cover. Set aside.

    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

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.
    Mash the boiled yam and add some seasonings, spices,  melted butter, milk and diced vegetables,mix thoroughly. Grease your baking tins and pour the mixture, one at a time. Bake in the preheated oven for 20-25 mins.

    VEGGIES SAUCE
Ingredients:
1 cucumber (sliced)
1/4 small cabbage (shredded)
5 bell peppers (diced)
1 large onion (diced)
1 cooking spoon oil
Salt to taste
2 bouillon cubes
1 tsp curry
1 tsp ground ginger

Method
 Heat some oil in a pan,  fry the onions and bell peppers till the onions are translucent. Add the cabbage,  cucumber, seasonings and spices and stir fry.
   Serve with the yam cups and enjoy!
(c)Asmie's kitchen

Ingredients:
1 small bowl potatoes (peeled & diced)
2 fresh fish (cleaned & cut)
1 egg
3 handfuls of chopped green vegetable
4 carrots (peeled & diced )
Pieces of green beans (diced )
1 cup blended vegetables (I.e tomatoes, peppers & onions )
Salt to taste
2 bouillon cubes
1 tbsp curry


Method
Boil the potatoes till almost tender. Add the blended vegetables and cook for 5 minutes. Add the carrots,green beans, seasonings and spices and allow to cook for few minutes. Put the fish and allow to cook for 5 minutes. Then add the green veggies and allow to simmer for few minutes. Finally, break the egg and gently pour on the potatoes without whisking. Reduce the flame and cook on low heat for 3-5 minutes.
  Serve warm and enjoy!
(c)Asmie's Kitchen

Ingredients:
1 small bowl of potatoes (peeled & diced)
1/4 kg beef (boiled)
4 carrots (peeled & diced)
Pieces of green beans (diced)
1 large onion diced
1 small cup blended tomatoes, bell peppers & onions
2-3 bouillon cubes
Salt to taste
1 tsp curry
1 cooking spoon oil

Method
Boil the potatoes till almost soft,  if the water has absorbed, add 1/2 cup of water with the beef, blended vegetables, seasonings and spices. Allow to boil for 5 minutes. Add the diced onions, green beans, carrots and allow to cook on medium flame for 5 minutes without covering the pot so that the veggies will retain its colour.
 Serve a bit watery and enjoy!
(c)Asmie's Kitchen

Ingredients:
2 cups flour
2/3 tbsps margarine
1/2 tsp salt

  Fillings
1/4 kilo minced meat
4 Irish potatoes(peeled & boiled)
1 onion (diced)
2 capsicum peppers (diced)
2 carrots (scraped & diced)
Salt to taste
2 bouillon cubes
1 tbsp curry

Method
 Fry the minced meat with a little oil,  seasonings and spices.
Mix the minced meat, potatoes, capsicum peppers, onions, carrots, seasonings and spices. Set aside.
   Seive the flour in a bowl,add salt and margarine mix and pour some water, knead to form a soft dough. Sprinkle some flour on a chopping board and roll the dough flat with a rolling pin, it should be thin. Rub some oil or margarine in baking bowl silver or glass. Gently place the rolled dough inside, level it and pour in the filling. Cut the excess dough. Knead and set aside for the lattice design. Cut and make a lattice design with the remaining dough and place on the dough. Bake in a preheated oven till golden brown. Allow to cool serve with a soft drink and enjoy!
NB:You can use fruits too as the filling.
 (c)Asmie's Kitchen

Ingredients:
4 small cups rice(parboiled)
5 carrots (scraped and diced)
1 large white onion (diced)
1/2 small cup peas
1 tsp garlic
1 small cup green onions (diced)
1 tsp soy sauce
1 tsp oyster sauce
3 tbsps butter
2 eggs
1 tsp sesame oil

Method
Stir fry the eggs in little butter and set aside.
 Melt the remaining butter in a medium pot, add the garlic ,carrots, white onions and peas. Fry till the  vegetables are cooked,(the veggies shouldn't be over cooked) add the rice little at a time and stir fry. Add the soy sauce, oyster sauce, scrambled eggs, green onions and the sesame oil, stir fry till the rice is a bit brown. Your fried rice is ready!

PEPPER STEAKS
Ingredients:
1/2 kg beef (cut into strips)
4 bell peppers(cut into strips)
2 green peppers (cut into strips)
2 tomatoes (diced)
1 onion (diced)
1 tsp garlic (crushed)
Salt to taste
2 bouillon cubes
1 cooking spoon oil
1 tsp corn flour

Method
Heat some oil in a pan,  add the garlic and steaks and fry on a low flame so that the  garlic will not burn and till the  steaks change it's colour.
   Add some water enough to cook the steaks on a medium flame, when the steaks is tender,  add the onions,  green peppers, bell peppers and tomatoes.  Cook for 5 minutes. Make a paste with corn flour and pour inside the pot,  stir a bit and allow to cool for a minute or two. Your pepper steaks is ready!
 Serve with the fried rice and enjoy!
(c)Asmie's Kitchen

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.
In a plate,  pour the flour with the seasonings and spices, mix and set aside. Whisk the eggs with some salt and bouillon cubes with a little ground pepper in a bowl. Dip the boiled yam strips in the egg then coat with the flour and finally dip in the eggs and fry in hot oil till golden brown.

        VEGGIES 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!
(c)Asmie's kitchen

Ingredients:
3 small cups soft rice for tuwo
1 small cup cooked rice
1 1/2 tbsp yeast
Some sugar or pinch salt to taste
1/2 bottle  groundnut oil

Method
Soak  the soft rice for 3 hours. Mix the cooked and the soaked rice, grind or blend. Dissolve yeast in warm water and pour inside the  mixture and allow to rise. Then add the sugar or salt and stir thoroughly.
  Heat some oil in a non stick frying pan till it becomes hot. Pour some of the  mixture in the pan and fry on medium  flame till golden brown. Flip and fry the other side.
 Serve with vegetable Soup or groundnut soup.

         Groundnut Soup
Ingredients:
1 bunch moringa leaves (thinly cut)
1/2 kilo beef
Biscuit bones
1/2 small cup cray fish (ground)
3 dry fish (de-boned)
1 small cup groundnut (ground)
1 small bowl blended tomatoes, peppers and onions
1 medium cup palm oil
3 bouillon cubes
Salt to taste
1  tbsp ginger powder
1 small diced onion

Method
Wash and boil the beef with biscuit bones, salt, ginger powder, and onions till tender. Add the dry fish and crayfish. Allow it to  boil for some time. Pour in the blended vegetables with a little  potash or baking powder and allow to boil for 10-15 minutes. Add palm oil with the groundnuts and fry for 5-7 minutes. Pour some water, and seasonings. Allow to boil for some minutes. Add the washed moringa and stir. Cook  on low heat for 5 minutes.
  Your groundnut  Soup is ready!
  Serve with the Sinasir.
(c)Asmie's Kitchen 

Ingredients:
1/2 small cup ground Ogbonno
1/2 kilo beef
Stock fish
Pieces of kpomo(scraped and washed)
1/2 small cup ground crayfish
3-4 dry fish(de-boned and washed )
1/2 bunch chopped ugu
 Small cup grated okro(optional)
1 tsp ground pepper
1 small cup palm oil
Salt to taste
3 bouillon cubes

Method
Wash and boil the beef with stock fish, kpomo,some salt and chopped  onions. Add crayfish and dry fish. Let it boil for some time. Add grated okro. Pour the ogbonno in a small bowl and add enough palm oil,  stir it for some time. Take some of the  stock from the  beef root and to the Ogbonno.  Stir it till it melts.  Pour it to the  beef pot and  stir.  Add bouillon  cubes,  salt and pepper. Add your ugu leaves, allow it to boil. Serve with semovita or tuwo alkama and enjoy!
(c)Asmie's Kitchen

Ingredients:
2 measures of flour
5 tsps yeast
3 peak milk tins sugar
1 bag margarine
2 bottles oil

Method
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.
  Sprinkle some flour on a surface and knead the dough for a minute  or so. Roll it flat with a rolling pin but a bit inch thick. Use doughnut cutter on the  dough,  press and remove. Till you  exhaust the dough. Cover with a kitchen  cloth for some minutes to enable  the doughnuts rise.
   Heat some oil in a frying pan and fry the  doughnuts till golden brown.
(c)Asmie's Kitchen 

Ingredients for the Soup:

Ingredients:

Ingredients:

Ingredients:

Ingredients:
3 fresh fish
6 potatoes peeled & sliced
2 sliced onions
5 bell peppers sliced
Some oil
3 tbsp ground pepper
Pinch of salt
1-2 stock cube (s)
1 tsp ground garlic

METHOD
Clean the fish, wash & strain.
  In a small bowl, mix the oil, seasonings and spices. Rub over the fish, make a slit in the fish and put some of the bell peppers and onions inside,then arrange the bell peppers, onions and potatoes on the fish and in  the baking tray.
  Roast in the oven.
©Asmie's Kitchen

Ingredients:
1/2 bunch moringa leaves (blended & seived
1 spaghetti
6 capsicum peppers (grated)
2 onions (diced)
2-3 stock cubes
Salt to taste
1-2 cooking spoon oiloil

METHOD
Heat the oil in a medium pot and fry the bell peppers and onions. Add the seasonings and the moringa liquid. Cover the pot and allow to boil. Add the spaghetti and stir. Cook on medium flame till the liquid absorbed in the spaghetti. If the moringa liquid is not enough, add some water.
©Asmie's Kitchen

Ingredients:
1/2 bag Rice Vermicelli
4 carrots (scraped & diced)
Meat (cut into small sizes)
7 bell peppers (cleaned & diced)
2 onions (cleaned & diced)
4 green peppers (cleaned & sliced)
2 cooking spoon olive oil
2-3 stock cubes
Salt
1 tbsp curry
1 tsp all spice

METHOD
Soak the rice vermicelli in warm water for 15mins, rinse. Place your pot on the fire, put the oil, when hot, add the meat and fry. Add the bell peppers and onions, fry for 5 mins. Then add the carrots,green peppers, seasonings and spices. Fry for 5 mins. Pour iñ the rice vermicelli and stir fry. Allow to cook for few mins.
 Serve warm.
©Asmie's Kitchen

Ingredients
1 cup rice(parboiled)
1tin mushroom
 Diced bell peppers
 Diced onions
2 carrots (scraped & diced)
Diced green beans
 Seasonings
 Spices

2 cooking spoon oil
 Stock
 1 tsp garlic paste
 1 tsp ginger paste

 Method
dHeat the oil in a pot, put ginger paste and garlic paste fry for 5 mins. Add the diced bell peppers and onions and fry for 5 mins. Add the mushroom and stir till it changed colour. Then add the diced carrots and green beans, stir fry for some mins. Add stock with seasonings and spices. Cover the pot and allow to boil. Add the rice and stir. Cover again and cook on medium flame.
  Serve warm and enjoy!
©Asmie's  Kitchen

 Special Flat  bread
 Ingredients
 4 small cup flour
 1 tbsp baking powder
 1 egg
 Salt
 3 chopped bell peppers
 1 onion (chopped)
 Little onion for shallow frying

 METHOD
 Seive flour in a bowl,add baking powder, salt, break the egg and add inside, bell peppers, onions. Mix and add some water. Knead to form a soft dough. Sprinkle some flour on a chopping board, cut the dough into pieces then mould and roll flat with a rolling pin.Heat a little oil in a non stick pan and fry the flat bread till some brown spots
appear on the bread.Flip and fry the other sides.Serve with tea.
 ©Asmie's Kitchen

Potatoes & Veg gies Delicacy
 Ingredients
 10 Irish potatoes (peeled & diced)
3 eggs 
 1 cucumber (sliced)
 1 tin Getsha
3 bell peppers(diced)
2 carrots (diced)
2 green peppers(diced)
 1 large onion (diced)
 Seasonings
 Spices
 Some oil

METHOD
 Boil the potatoes with some water. Then add add all the veggies and allow to cook for 5-7 mins. Add the Getsha with seasonings and spices, cucumber, boiled sliced eggs and some oil.Stir and Cook on low heat.
 Serve watery.
 ©Asmie's Kitchen

Strew Berry
ingredients:
 1/2 kilo boiled minced meat
1small cabbage (cut nto small pieces)
 Carrots (cut into small pieces
2 onions (sliced)
 Seasoning
 Spices
 Green beans
 Oil


 Method

 Cook the cabbage, carrots, green beans,seasonings and spices with oil. Don't put water.Set aside.
Put some oil in a medium pot, when hot add the blended bell peppers and onions, minced meat , seasonings and spices. Allow to cook for ten mins.
Put the rice in a plate, add the minced  meat then followed by the cooked veggies.
 Serve and enjoy!
©Asmie's Kitchen

Steamed Cous Cous with Minced Meat &VeggieSauce
 Ingredients
 1 bag Cous Cous
 1 sliced onion
 1-2 tbsp curry
 1 tbsp crused garlic
 Salt & maggi
 1/2 roll cabbage(shredded)
Carrots(diced)
 Green beans (diced)
Minced meat
 Seasonings
 Spices
 Some oil

Method
 Steam the cous cous with curry, sliced onions, stock cubes and minced meat.For the sauce: heat some oil in a pan. Add some of the minced meat and fry, then add blended bell peppers and onions with seasonings and spices and fry. Then add the veggies and stir fry

Serve with the cous cous.
 ©Asmie's Kitchen