*                     *                  *
ASMIE'S KITCHEN RAMADAN TIME TABLE
*                        *                        *
DAY 1
*PAP, AKARA, TUWON SHINKAFA WITH VEGETABLE SOUP(MIYAN TAUSHE), FRUIT SALAD & LIVER PEPPER SOUP (FARFESUN HANTA)

DAY 2
* KUNUN GYADA, MOI MOI, STEAMED COUS COUS (DAMBUN COUS COUS) & VEGETABLE SALAD

DAY 3
* KUNUN TSAMIYA (TAMARIND PAP), FRIED RICE, COLE SLÀW & BANANA PANCAKE

DAY 4
*KUNUN KANWA, KOSAN DOYA, ZIRBIYAN & KWADON ZOGALE

DAY 5
*KUNUN COUS COUS, FRIED YAM & EGGS, BIRABISKO WITH VEGETABLE SOUP & KWADON RAMA

DAY 6
*KUNUN ALKAMA, PANCAKE, DAN WAKE, CUCUMBER & TOMATO SALAD

DAY 7
* KUNUN ACCHA, SPAGHETTI WITH GETSHA SAUCE, POTATO SALAD & OFFAL PEPPER SOUP (FARFESUN  KAYAN CIKI)

DAY 8
*WHITE RICE WITH LIVER SAUCE, FISH PEPPER SOUP, FRIED PLANTAINS (SOYAYYEN PLANTAIN) & TEA

DAY 9
*COCONUT RICE, CABBAGE SALAD, EGG PUDDING (ALALEN KWAI), LEMUN GWANDA & PAP (KOKO)

DAY 10
*RICE PORRIDGE (FATEN SHINKAFA), SHURBA, FRIED POTATOES & KIDNEY (SOYAYYEN DANKALI DA KODA)& PAP(KOKO)

DAY 11
*SINASIR WITH UGU SOUP, KUNUN GYADA, ROASTED FISH (GASASSHEN KIFI), FRUIT SALAD & FRIED SWEET POTATOES (SOYAYYEN DANKALIN HAUSA)

DAY 12
*DASHISHI WITH VEGETABLE SOUP (MIYAR TAUSHE), FANKEN PLANTAIN & QUAKER OAT (KOKA OAT)

DAY 13
*JOLLOF RICE & FISH (JALLOF DIN SHINKAFA DA KIFI), KIDNEY PEPPER SOUP(FARFESUN KODA), AKARA & PAP(KOSAI DA KOKO)

DAY 14
DOLUMAN, RAW SPINACH SALAD (SALAD DIN ALAIYAHU), WATER MELON JUICE (JUICE DIN KANKANA), FRIED POTATOES (SOYAYYEN DANKALI) & KUNUN ACCHA

DAY 15
*DAMBUN ACCHA, PAP (KOKO), FRIED YAM & EGGS (SOYAYYEN DOYA DA KWAI) & FRUIT SALAD

DAY 16
*TALIYAN DANKALIN HAUSA, KWADON ZOGALE, BEEF PEPPERSOUP (FARFESUN NAMAN RAGO) & TEA

DAY 17
*TUWO & MIYAN KUKA, FISH PEPPERSOUP, KUNUN GYADA & AKARA (KOSAI)

DAY 18
*COUS COUS WITH CABBAGE SOUP, FRIED FISH & KUNUN ALKAMA

DAY 19
*TUWO SEMOVITA WITH MIYAN MARGHI , MOI MOI & PSOUP DAY 20
*YAM PORRIDGE (FATEN DOYA), FRIED PLANTAINS, TEA & FRIED EGG

DAY 21
*POTATO PORRIDGE (FATEN DANKALI), SALAD(SALAD NA KAYAN LAMBU), KUNUN KANWA & AKARA (PAP)

DAY 22
*WAINA WITH BITTERLEAF SOUP (MIYAR SHUWAKA), FRUIT SALAD, CHICKEN PEPPERSOUP (FARFESUN KAZA), ROASTED FISH (GASASSHEN KIFI) & KUNUN TSAMIYA

DAY 23
* FANKASAU WITH VEGETABLE SOUP (MIYAN TAUSHE), ROASTED POTATOES & EGGS (GASASSHEN DANKALI DA KWAI) & TEA.

DAY 24
*MACARONI WITH EGG SOUP (MIYAN KWAI), ROASTED PLANTAIN & PAP (KOKO)

DAY 25
*SPAGHETTI WITH POTATO SOUP (MIYAN DANKALI), FRIED YAM (SOYAYYEN DOYA) & TEA.

DAY 26
*TUWON SEMOVITA WITH OGBONNO SOUP, BEEF PEPPER SOUP, FRUIT SALAD & PAP (KOKO)

DAY 27
* PLANTAIN PORRIDGE (FATEN PLANTAIN), PAP, AKARA & LETTUCE SALAD

DAY 28
* DAMBUN TSAKI, CABBAGE SALAD, MOI MOI & PAP

DAY 29
*WHITE RICE WITH FISH STEW(MIYAN KIFI), KWADON RAMA, KUNUN GYADA & AKARA(KOSAI)

DAY 30
* TUWON SHINKAFA WITH DRY OKRO SOUP (MIYAR BUSASSHIYAR KUBEWA),OFFAL PEPPER SOUP FARFESUN KAYAN CIKI, TEA, SANDWICH & FRUIT SALÀD
     RAMADAN MUBARAK!
MAY ALLAH SEE  US THROUGH, AMEEN.
©ASMIE'S KITCHEN       

Ingredients:
2 sliced cooked, mashed yam
Sliced bell peppers, onions & tomatoes
1 whisked egg
Chopped cabbage
Chopped spring onions
Stock cubes
Salt
Spices
1 cooking spoon oil

METHOD
Heat the oil in a pan & fry the sliced veggies with spring onions. Add chopped cabbage, maggi, salt & spices. Stir till fried. Add the whisked egg & stir fry till well scrambled. Add the mashed yam & stir fry. Taste for salt. Reduce the heat & allow to cook gently. Pack & serve with a chilled drink.
It can be served as lunch/ dinner.
(c) Asmie's Kitchen 

Ingredients:
3-4 sliced bread (cut the edges & cut into cubes)
1 small onion (diced)
1 large tomato (deseeded & cut into cubes)
2 green peppers (diced)
1 carrot (peeled & cubed)
1 tbsp groundnut (crushed)
Pinch salt
1 stock cube
1/4 tsp turmeric
Few tbsps olive oil
Chopped moringa for garnishing
 
   Method
      Heat the oil in a pan and add cumin seeds, fry for a minute. Add the carrots and cover the pot to soften it. Add the groundnuts and fry
 quickly. Then add the diced onion and green peppers, fry for 1-2 minutes. Add the tomato, seasonings and spices, fry for 1-2 minutes on low heat. Finally, add the bread and stir gently. After a minute, remove the pan from the fire.
    Garnish with chopped moringa or any green vegetable of your choice.
(c) Asmie's Kitchen