Ingredients:
1 fresh fish (sardine)
1 tsp thyme
1 tsp Caribbean rub
2 tbsp Asmie's Kitchen Ground pepper
1 tsp Asmie's Kitchen Curry powder
1 tsp dried Rosemary leaves
1 stock cube
A dash of salt
3-4 tbsp olive oil
1 tbsp grated ginger
1 tbsp grated garlic
1 grated small onion
1 tbsp lemon juice
1 tbsp grated mint & curry leaves

  For the Sauce
1 cup grated bell peppers, onions
1 tbsp ginger & garlic paste
1 stock cube
A dash of salt
1 tsp curry


 Roasted Potatoes
 1 large sweet potatoes (peeled & cut into cubes)
1 tsp thyme
1 tsp curry
1 tsp dried rosemary leaves
A dash of salt
1 tbsp Asmie's Kitchen Ground Pepper
3-4 tbsp olive oil

  SAUCE

Method

Heat the oil in a pan. Add the ginger & garlic paste. Fry for a minute. Add the grated vegetables, seasonings and spices. Fry till cooked. You can add some water if it's too thick. Remove from the fire and set aside.


  GRILLED FISH

  Method
Remove the fish intestines, etc. Wash the fish with lemon water; add drops of lemon juice in a bowl of water and wash the fish thoroughly. Put in a strainer.
   Get a medium bowl. Add all the fish ingredients in the bowl. Mix well with a fork.
  Make slits on the fish. Rub the marinate in and on the fish with a brush or hand. Preheat your oven and grill the fish for 5 minutes. Bring the fish out from the oven. Rub the sauce in and on the fish. Return it to the oven and grill for 25-30 minutes.


 ROASTED POTATOES

  Method

Rub some oil in a baking pan. Mix the potatoes, spices, seasonings and olive oil in a bowl. Toss well to combine. Preheat your oven. Roast in the oven for 30-35 minutes.
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Ingredients:
2 cups flour
1/2 tsp salt
2 tsp baking powder
1/3 cup oil
1 cup milk
3 tbsp lemon zest
4 - 5 tbsp lemon juice
2/3 cup sugar
1 tbsp apple vinegar
Melted Chocolate

  Method
In a mixing bowl. Pour the flour, salt, baking powder, sugar and mix with a whisk. Add the milk, oil, apple vinegar,  lemon juice, lemon zest and mix well.
  Grease the baking pan. Pour the batter and bake in a moderately preheated oven till golden brown. Drizzle some melted chocolate on top, cut to your desired size and serve. Can serve with a chilled juice or drink of your choice.
©Asmie's Kitchen
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Ingredients:
2 cups millet (gero)
2 tbsp yeast
1/2 cup grated onions
1 stock cube
Salt to taste
Oil for frying

 Method
Wash the millet thoroughly with clean water several times to remove the stones and other dirts. Pour some water and allow to soak for 3 hours or so. Add yeast and grind in a grinder or take it to the mill. Add some water not much. Add the stock cube, salt, grated onions and stir.
  Heat the iron ware and clean the holes with a serviette. But dip it in oil first. Allow the iron ware to start piping hot. Add tbsp of oil in each hole. Add a scoop or 2 of the ground millet paste. Fry and flip over the other side with an iron spoon and fry. Spread a clean newspaper in a cooler and put in the wainar gero. Repeat the process with the remaining millet mixture.

  Vegetable Soup
Ingredients:
1/4 kg beef (cut into medium size)
1 bunch ugu leaves (chopped)
1 cup groundnuts (ground)
1 cup palm oil
1 cup blended tomatoes, red bell pepper & onions
2 stock cubes
Salt to taste
2 tbsp Asmie's Kitchen Suya Spice
1 tbsp ginger & garlic paste
1/2 tsp ground nutmeg
2 tbsp chopped curry & mint leaves
1 tsp Moroccan soup
1 tbsp thyme

  Method
Put the beef in a medium pot and place on the fire. Add few cups of water. Add the ginger and garlic paste, some salt, thyme and ground nutmeg. Cover the pot and allow to cook till the beef is almost tender. Add the blended tomatoes, red bell peppers and onions. Cook for 5 minutes. Add the palm oil, stir fry for some minutes. Add in the ground groundnut, stir fry. Add 1/2 or a cup of water, seasonings and spices. Cover the pot and allow to cook till thick. If it's watery, make a paste with a tbsp of corn flour and some water and add it in the pot of soup. Add the chopped ugu leaves and stir. Reduce the flame to low. Don't over cook the vegetable.
 Serve with the Wainar Gero.
©Asmie's Kitchen
All right reserved. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen

 Ingredients:
1/3 cup flour
1/3 cup sugar
3 egg whites
3 egg yolks
3 tbsp oil
1/4 tsp salt
1 tsp vanilla flavour
1/2 cup whipped cream
2 tbsp sugar
1/2 tsp vanilla flavour

  Method
Add the egg whites and the sugar in a cake mixer. Blend till stiff peak forms. Add the egg yolks, one after the other, blending. Add in the flour, salt and continue blending. Then add the oil and vanilla flavour; continue blending for a minute or 2.

  Get 6 small bowls. Add 1 tbsp each of the batter. Add a drop of 6 different food colours in the bowls and mix.

  Get a baking tray, grease it with some oil. Place a parchment paper on the baking tray. Add dots of the coloured batter on the parchment paper. Or you can you 6 piping bags with nozzles to drop the dots on the parchment paper but leave space between them. Bake in a preheated oven for 5 minutes. Remove from the oven. Allow to cool.

   Pour in the rest of the batter on the baked coloured parchment paper. Smooth it with a spatula. Return it to the oven and bake for another 5-7 minutes on medium temperature. Remove from the oven. Allow to cool.

  Blend the whipped cream, sugar and vanilla flavour in a cake mixer. Add the whipped cream on the cake and smooth it. Then roll gently with the help of the parchment paper till you reach the end of the cake. Refridgerate for few hours so that the whipped cream will set in the swiss roll.
 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 consent of the copyright owner©Asmie's Kitchen

  Ingredients:
 8 pieces of Asmie's Kitchen Homemade Sliced Bread
1 tin of sardine
5 plump tomatoes (sliced)
1 large onion (sliced)
1 thinly sliced cucumber
Mayonnaise
A dash of ground black pepper
A dash of salt
1 tsp / tbsp sugar

 Method
  Heat a little oil in a pan 1-2 tbsp. Add the sliced onion and sugar. Fry till the onion till almost transluscent. Add the tomatoes and continue stir frying for 2-3 minutes.

In a small bowl. Crush the sarfine with a fork. Add in the mayonnaise. Add some salt, just a pinch. And a dash of black pepper. Mix well. Set aside.

   Rub the sardine- mayonnaise mixture on 2 sliced breads. Add 1-2 tbsp of the caramelized tomatoes and onions. Place few pieces of cucumber on top and cover other 2 sliced breads. Put in the grill maker and grill for few minutes.

 Repeat the process with the remaining sliced breads. Serve with ketchup and enjoy!
©Asmie's Kitchen
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 Ingredients:
1 cup shredded cabbage
1/2 cup diced carrots
1 large diced onion
1 diced cucumber
1/2 cup blended tomatoes, red bell peppers & onions
1 tbsp ginger & garlic paste
1 tbsp chopped curry & mint leaves
2 stock cubes
1 tsp turmeric
1 tsp paprika
2 tbsp oyster sauce
1/2 cooking spoon oil

  Method
Heat the oil in a pan. Add the ginger - garlic paste, chopped curry & mint leaves. Fry for some seconds. Add the blended tomatoes, red bell peppers and onions. Fry for 5 minutes. Add the shredded cabbage, carrots, onions, seasonings and spices. Stir fry for some minutes. Add the diced cucumber and drizzle some oyster sauce. Cover the pan and cook on a low heat for a minute. Remove from the fire.
  Serve with white rice or pasta.
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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:
4 eggs (boiled & sliced)
1 bunch lettuce (shredded)
1 cup shredded cabbage
1 sliced cucumber
Carrots (shred/sliced)
Salt to taste
1 tsp ground black pepper
French Dressing

  Method
Mix all the vegetables, eggs, salt and black pepper in a plate. Drizzle fee tbsp French dressing, mix and serve with food 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:
2 medium potatoes
4 large eggs
2 tbsp blended red bell peppers & onions
1/2 chopped red bell pepper
1/2 chopped onion
A dash of turmeric
A dash of ground cinnamon
A dash of paprika
A dash of white pepper
A dash of allspice
1/2 tsp grated ginger & garlic
Salt to taste
1 bottle oil for frying

  For Veggies Sauce

Ingredients:
1/4 shredded cabbage
4 medium carrots (peeled & diced)
1 cup diced red bell peppers
1 large diced onion
1 tsp turmeric powder
1 tsp paprika
1 tbsp grated ginger & garlic
1 tbsp grated curry & mint leaves
2 stock cubes
Salt to taste
5 tbsp oil
 
  Method
Fried Potatoes in Eggs
 Peel the sweet potatoes, slice, wash and strain. Boil the potatoes till aldante. Remove from the fire and strain gently to avoid breaking the potatoes.
  Whisk the eggs in a medium bowl. Add all the ingredients except oil. Whisk well. Heat the oil in a deep frying pan. Dip the potatoes into the egg mixture and fry in hot oil till golden brown. Repeat the process with the potatoes.
 
  Veggies Sauce
Heat the oil in a pan. Add the grated ginger, garlic, curry and mint leaves. Fry for some seconds. Add the bell peppers, onions and fry for some minutes. Add in the carrots stir fry for 5 minutes. Add the remaining vegetables, seasonings and spices. Stir fry now and then.
  Serve with the potatoes and enjoy the delicious meal.
©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:
2 medium sweet potatoes (peeled, cubed & boiled)
1 cup grated tomatoes, red bell pepper & onion
 1 diced onion
2 eggs
1 cup chopped spinach
2 stock cubes
1 tbsp grated ginger, garlic, mint leaves & curry leaves
5 tbsp oil
1 tsp turmeric

  Method
Heat the oil in a pan. Add grated ginger, garlic, mint and curry leaves. Fry for some seconds. Add half of the diced onions. Fry for a minute. Add the grated tomatoes, red bell peppers and onions. Stir fry for 3-5 minutes. Add the seasonings and spices. Stir. Add the boiled potatoes, stir gently. Add the remaining diced onions. Break the eggs, whisk and pour on top of the potatoes. Allow to set. Then stir gently. Add the chopped spinach and cover the pan. Cook on low flame for some minutes.
  Serve warm.
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 Ingredients:
4 homemade naan bread
1 small bowl raw tofu
1 cup shredded cabbage
1 bunch lettuce (wash with salty water, don't cut it)
1 shredded onion
4 diced tomatoes
1 diced cucumber
1/2 cup shredded chicken/ beef
  Dressing:
3 tbsp Apple vinegar
1 tbsp ground pepper
1 stock cube

  Method
Cut the tofu into medium cubes. Put in a bowl. Add 1 tbsp ground pepper and 1 stock cube. Sprinkle some water. Toss well to combine.

   Heat the oil in a pan. Fry the tofu till golden brown. Strain on a serviette. Set aside.

   Mix all the dressing ingredients in a small bowl.

     Place the naan bread on a plate. Arrange the lettuce leaves on it. Add some of the shredded cabbage, diced tomatoes, cucumber, tofu and shredded chicken/beef and onion. Drizzle the dressing. Fold it and set aside. Repeat the same process with the remaining naan bread.
 Serve with a refreshing drink.
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Mediterranean Cous Cous Salad is a healthy and delicious salad. The dressing is what made the salad more delicious. It's my favorite dressing.

  If you don't have gets cheese. Just skip it. You will have a delicious cous cous salad. 🥗 

  Ingredients:
1 cup cous cous
1 tbsp butter
1 cup warm or hot water
1 English cucumber
1/2 cup sliced olives
1 cup chopped tomatoes
1 chopped green pepper
2 -3 tbsp chopped fresh mint leaves
1 chopped onion
Feta cheese chopped or crumbled
(I added 1/2 stock cube)

   For the Dressing:
3 tbsp olive oil
5 tbsp lemon juice
1 1/2 tbsp vinegar
1 tbsp Italian dressing
1 tbsp sugar
1 tsp ground black pepper
Some salt
1 tbsp grated  garlic cloves

   Method
Pour the cous cous in a medium bowl. Add the butter and mix well till free from lumps. Pour in the warm or hot water and stir. Cover and allow to soak for 5-10 minutes.

    Check the cous cous, stir with a fork. Add the vegetables, feta cheese and stir.

    Get a bowl. Mix all the dressing ingredients with a fork. Pour the dressing in the bowl of cous cous and mix well.
  Serve in a plate or bowl.
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 Ingredients:
2 fresh fish (cut into medium size)
2 large eggs
2 stock cubes
1 cup flour
1 cup grated ginger, bell peppers & onions
1/2 bottle of oil for frying

  Method
Wash the fish, remove the unwanted parts and strain.
   Whisk the eggs in a small bowl. Crush 1 stock cube and whisk again. Set aside.

  Pour the flour in a medium bowl, add crushed stock cube, whisk to combine and set aside.

  Dip the pieces of fish one after the other in the grated vegetables i.e bell peppers, onions and ginger. Coat well, make sure that the grated vegetables get into the fish.

Then coat the pieces of fish in the flour mixture and finally dip in the whisked eggs and fry in hot oil. Fry till golden brown in batches. Don't over crowd the pan. Flip and fry the other side.
  Strain on a serviette.

Vegetable Sauce
I used the remaining grated bell peppers and onions to make the sauce.

 Add 2 tbsp oil in a pan. Add some grated garlic in the oil and fry for some seconds. Add in the remaining grated vegetables, 1 stock cube, 1 tsp curry or turmeric and stir fry till the grated vegetables are cooked.
  Serve with the fish and enjoy!
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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 For Naan:

2 1/4 cups of flour
1 tbsp sugar
3 tbsp milk or yogurt
1 tbsp oil
2 1/4 tsps yeast
1 or cup warm water

 Method
Soak the yeast in warm water with sugar, stir well. Set aside in a warm place to proof.

  Pour the flour in a bowl. Add the oil, mix and add the milk or yogurt. Mix well. Pour in the proofed yeast in the bowl of flour and mix. Knead to form a soft dough on a floured surface or board. Grease the bowl with some oil.

   Place the dough back into the bowl and cover with a clean cloth. Keep in a warm place to proof for 30 minutes. It will double in size.
  Gently punch the dough to deflate it. Knead again on a floured surface or board. Divide the dough into 5 or 6. Mould into balls. Sprinkle some flour on a board, roll the dough flat with a rolling pin. Dust the rolling pin with some flour to avoid sticking. Keep the flat naan bread on a floured tray or large board. Repeat the process with the remaining dough.
  Heat a non stick pan. Brush it with some oil. Gently place the naan bread in the pan. Cook for a minute or till some brown bubbles appear on the bread. Then flip over and fry the other side. Repeat the process with the remaining naan bread. Cover with a clean cloth and set aside.

      Beef - Potato Soup
Ingredients:

1/4 kg beef cut into medium chunks
1 medium sweet potatoes (peeled & cut into medium chunks) you can use Irish potatoes
1 chopped onion
3 chopped red bell peppers
1/2 cup grated tomatoes
1 tbsp ginger & garlic paste
2 stock cubes
Salt to taste
3 tbsp oil
1 tsp ground nutmeg, cloves and black pepper
1 tsp Moroccan spice
1 tsp curry or turmeric
2 tbsp grated curry and mint leaves
1 handful of chopped spring onion

  Method
Wash and boil the beef with sufficient water, ground black pepper, nutmeg and cloves. Cook till the beef is tender.

 Add the diced potatoes and cook for 5 minutes. Or until the potatoes is almost aldante. Add the grated tomatoes, red bell peppers, onions, seasonings and spices. Stir and cook for 5-7 minutes. Add half of the chopped spring onion. Cook on low flame for 30 seconds to 1 minute. Remove from the fire.
Serve with the naan bread and enjoy!
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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:
     For  Cous Cous:

1/2 pack Cous Cous
1 large chopped onion
1 tbsp margarine/ butter
3 chopped carrots
1 handful of spring onions
1 cup blended red bell peppers & scotch bonnet
3 stock cubes
1 tbsp turmeric
1 tsp Moroccan spice
1 tsp Asmie's Kitchen Homemade ground ginger

  For Beef Stir Fry
1/4 kg beef (cut into medium size)
3 diced red bell peppers
2 diced green peppers
1 large diced onion
1 tbsp grated ginger and garlic
1 tbsp soy sauce
A dash of ground black pepper
1 tsp meat tenderizer
3 tbsp oil
 
Method

In a bowl, add the beef, soy sauce, meat tenderizer, a dash of black pepper, grated ginger & garlic paste. Stir well to combine. Cover and allow to marinate for an hour or more. You can marinate it over night.
  Heat some oil in a pan. Add the marinated beef and stir fry till the beef is golden brown. Add the diced onion, red bell peppers, green bell peppers and stir fry till the veggies are half cooked. Remove the pan from the fire and set aside.

 Cous Cous Stir Fry

  Pour the cous cous in a bowl. Add the margarine or butter, mix well with a fork. Add a cup of warm water and stir. Cover and soak for 5 minutes.

Heat some oil in a pan. Add the grated ginger and garlic. Fry some seconds. Add the chopped onions and stir fry. Add the blended bell peppers and scotch and fry. Add the diced carrots and stir fry. Add the spices and 3 stock cubes. Stir. Add the soaked cous cous and stir fry. Cook on low flame. Remove from the pan and set aside.
 Serve with the beef stir fry.
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Ingredients:
3 Fresh Fish (Herring) Sliced
3 diced large red bell peppers
2 diced green peppers
1 large onion (diced)
3 tbsp grated red bell peppers & scotch bonnet
2 eggs
4 stock cubes
Salt to taste
1 tsp white vinegar
1/2 bottle oil for deep frying
3 tbsp soy sauce
1/2 tsp white vinegar
1 tbsp brown sugar
1 tbsp grated ginger
1 tbsp corn flour
2 diced pineapples
2 tbsp oyster sauce

  Method

Cook the fresh fish with salty water. Drain and flake the fish. Remove the bones. Add the grated bell peppers and onions in the fish, add maggi and mix well. Mould into balls. Break the eggs and whisk with some salt or maggi. Dip the fish balls into eggs and fry in hot oil. Apply deep frying. Remove from the fire and set aside.
   Mix soy sauce, white vinegar, brown sugar, grated ginger in a small bowl.
  Heat some oil in a pan. Add the soy sauce mixture. Stir on low heat. Add the diced green bell peppers, red peppers and onion in the pan and stir fry till the veggies are half way cooked. Add some water. Mix the corn flour with little water and pour in the pan. Stir well till thick. Taste for salt. You can add stock cubes. Add the fish balls with the diced pineapples. Stir gently. Drizzle the oyster sauce. Cook on medium flame for 3-5 minutes. Serve with rice or pasta.
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 Ingredients:
1 kg liver & lungs (cut into medium size)
1 cup of grated red bell peppers & scotch bonnet
1 large chopped onions
1 tsp ground black pepper, cloves & nutmeg
4 stock cubes
Salt to taste
1 tbsp chopped curry & mint leaves

  Method
Wash the liver and lungs, strain. Put in a pot add some water and boil for 10-15 mins. Add the grated bell peppers, scotch bonnet, chopped onions, salt, maggi, chopped curry and mint leaves, ground cloves, black pepper and nutmeg. Stir and cook till the offals are tender. Serve warm.
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 DAY 1:

Oven Baked Fried Rice
Sandwich
Fruit Salad
Tea

DAY 2:
Dambun Cous Cous
Offal Pepper Soup
Pap

DAY 3
Yamarita with Egg Sauce
Kunun Tsamiya
Akara

DAY 4:
White rice & Veggies Soup
Beans Pudding (moi moi)
Tea

DAY 5:
Tuwo Shinkafa with Vegetable Soup
Chicken Pepper Soup
Pap

DAY 6
Macaroni with liver Sauce
Garden salad
Kunun gyada

DAY 6
Beans pudding with beef stew
Fruit Salad
Kunun tsamiya

DAY 7
Jollof Rice
Cole slaw
Tea

DAY 8
Spaghetti jollof
Grilled chicken
Kunun gyada

DAY 9
Cous Cous with fish balls in sweet and sour
sauce
 Watermelon slush
Baked meat pie
Tea

DAY 10
Chips and eggs with tomato sauce
Yogurt fruit salad
Roasted vegetables

DAY 11
Chinese Fried Rice
Grilled Sardine Sandwich
Parfait
Hot Chocolate

DAY 12
Cous cous with stir fry beef
Potato Salad
Tea

DAY 13
Pasta with meat ball sauce
Puff puff
Black tea

DAY 14
Vegetable Chow Mein
Shredded beef
Baked Eggs
Chai Tea

DAY 15
Samosa
White rice with peppered kpomo
Cole Slaw

DAY 16
Roasted potatoes with veggies sauce
Beef Floss (dambun nama)
Kunun gyada

DAY 16
Stir fry veggies with macaroni
Tomato - cucumber salad
Tea

DAY 17
Dambun tsaki
Beef peppersoup
Kunun tsamiya

DAY 18
Spaghetti with meat balls
Boiled egg salad
Toasted coconut flakes

DAY 19
Vegetable biryani
Cupcakes
Hot fresh milk

DAY 20
Boiled yam with garden egg sauce
Doughnuts
Pap

DAY 21
Semovita with egusi soup
Kunun gyada
Yam balls

DAY 22
Pounded yam with bitterleaf soup
Fish peppersoup
Pap

DAY 23
Fried sweet potatoes with stew
Lettuce, tomatoes & onions salad
Tea

DAY 24
Waina with vegetable soup
Pancakes
Kunun gyada

DAY 25
Masala Rice
Fried eggs
Tea

DAY 26
Yam balls with chicken soup
Grilled vegetables
Egg roll

DAY 27
Jollof rice with dry fish
Pineapple juice
Potato balls

DAY 28
Coconut Vegetable Fried Rice
Sponge cake
Macaroni salad
Tea


DAY 29
Sinasir with vegetable soup
Veggies salad
Tea

DAY 30
Fankasau with vegetable soup
Liver peppersoup
Orange juice
Fish pie
©Asmie's Kitchen
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