Ingredients:
3 cups flour
1 tbsp sugar
1/2 tsp salt
1 tbsp yeast
1/2 cup warm water
1 egg
3 tbsp olive oil
1/4 cup milk or yogurt

   Method
Seive flour and set aside.
  Pour the warm water, sugar and yeast in a bowl. Stir and allow to proof for 5 minutes.
 Add the olive oil, milk, salt,egg and stir. Knead the dough on a floured surface to form a soft dough.
 Grease the bowl. Put the dough in the bowl, cover and allow to rise for 45 minutes to 1 hour.
  Sprinkle some flour on a board. Knead the dough on the floured board for few more minutes. Cut into 8 pieces. Mould each piece into ball and roll out flat, 1/4 inch thick. Sprinkle some flour in a tray. Arrange the roll out dough in a large tray or board. But sprinkle flour on the tray or board first to avoid sticking.
  Heat a non stick pan. Brush the pan with some olive oil and cook each roll out dough for 2-3 minutes on medium flame till golden brown and some bubbles appear on it. Brush the top with olive oil or butter. Flip over and fry the other side for the same minutes till golden brown. Serve alone or with soup.
© 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

   ASMIE'S KITCHEN/DIARY RAMADAN
            COOKING TIP

   *TAMARIND*   
        (TSAMIYA)
*Do you know that you can use tamarind in puff puff and Naan Bread? I have tried it and it worked perfectly. How?
   When your yeast is not active, mix the yeast with soaked tamarind.
          *METHOD*
  Soak 1 dried tamarind in  half cup of water. Which is equivalent to half small peak milk tin used for measuring. Shake for 5 minutes. To enable it soak faster.
   If you are using 3 cups of flour and 1 tbsp yeast, add 3 tbsp soaked tamarind (only the liquid) Add the soaked tamarind, yeast,  1 tbsp sugar and half cup water. Stir and allow to proof for 5 minutes. You will be amazed by the result. Use it in your puff puff and naan bread.
  The recipe and video will be in my blog asmieskitchen.blogspot.com  and my YouTube Channel "Asmie's Kitchen" Watch and see how Naan Bread is made. Don't forget to Like and Subscribe to my YouTube Channel.
  When I try tamarind and yeast in other pastries, I will share with you all.
    Hope it helps.
 © Asmie's Kitchen

  Ingredients:
1 cup palm oil
1 medium bowl cooked shaki, kpomo & stock fish
3 cups local rice
2 grated onions
1 tbsp iru (locust beans)
1 tbsp ginger & garlic paste
1 cup grated green scotch bonnets
2 tbsp ground crayfish
2 cups stock
1 tsp curry
1 tsp salt
3-4 stock cubes
1 medium bowl water. A(more if it's not enough)

      Method
Heat the palm oil on a wok or pot. Make sure you heat the palm oil on low heat. Of not when you add the next ingredient, it will splutter.
  When the smoke has reduced, add grated onions and stir fry for 3-4 minutes. Till fried. Add ginger & garlic paste. Stir for a minute.
  Then add 1 tbsp iru. Iru is called locust beans in English and it's use as a traditional spice to add flavour to foods.
  Then I will add 1 cup grated green scotch bonnets. Green scotch bonnets are less peppery.
  Add ground crayfish and stir.
  In goes shaki, kpomo and stock fish. Stir to combine. You can add meat if you want. And you can add more than the quantity I have used. I just prefer to use shaki, kpomo and stock fish.
 Pour the stock, salt, stock cubes,  curry and stir. If the stock cubes is not enough, you can add one more or add some salt.
  Add washed local rice and stir well. Before adding the rice to your pot. Make sure you remove all the dirts and wash it properly. You won't like chewing or swallowing stones.
  Pour 1 medium bowl water and stir. If the water is not enough, add more. Don't use too much water.
 Cover the pot with it's lid and cook on low heat. Don't cook on medium or high heat, so that the rice will not burn. Cook till the water is absorbed in the rice.
  Ayamase rice is ready!
  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 consent of the copyright owner © Asmie's Kitchen

  RAMADAN COOKING TIPS
         *BEANS*

Pound the beans to remove the skin. As you are pounding, you will be adding some water not much (sirfewa). Pour on an empty sack and allow to dry. Seive in a tray to remove the dry skin of the beans. Pour in a rubber with a lid and keep it. Whenever you want to use it, just soak it, after some minutes. Strain and add red bell peppers, onions and crushed fresh ginger then grind.

    *MILLET*
  A slightly pound the millet with some water (not much) (sirfewa).
  Seive in a tray.  Wash to remove the sand, etc Pour on an empty sack and allow to dry.  Put in a bucket, add spices i.e kayan kanshi citta, cloves, kimba, dried pepper (optional) and grind it. Pour in a container with a lid.

           *RICE*
If you are using local rice, remove the dirts like stones, etc, Pour in a container and cover with a lid and keep for using.

    *GROUNDNUT PASTE*
You can make or buy your groundnut paste for kunun gyada and keep it for using.

     *MAIZE POWDER*
     (Garin tuwo)
Buy maize in large quantity and take it to the mill for grinding. Seive and pour in a container with a lid (cover). So that when you want to make your swallow (tuwo), you don't need to seive it. It saves time.

        *FOOD STUFF*
Buy foodstuff no matter how little it is and keep for using. Like rice, beans, oil, palm oil, stock cubes, seasonings, pasta, salt, sugar, milk, Bournvita or Milo,liptons, etc or you can use my recipe to make homemade Milo and Bournvita at home to reduce the expense of buying from shops.
© Asmie's Kitchen/ Diary

  Ingredients:
1 fresh fish
1 tbsp Asmie's Kitchen Ground Pepper
1 stock cube
3 tbsp oil
A dash of basil
A dash of dried rosemary leaves
A dash of oregano
1 ground scotch bonnet
1 tsp ground curry and mint leaves
1 tbsp ginger and garlic paste

  Method
Remove the intestines from the fish and wash the fish with lemon and water. Keep the fish in the strainer. To drain the water off the fish. Sprinkle some flour on the fish like 1 tbsp flour. To enable dry more quickly.
  In a small glass bowl, add the oil, seasoning and spices. Mix well. Rub the marinade all over the fish and marinade it for 20 minutes.
  Heat 3 tbsp oil in the pan. Add the marinated fish and cook on low heat for 3-5 minutes. Flip over the other side and fry for the same minutes. Remove from the pan. Keep on a serviette to absorb the oil.
Serve with Salad.
© 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:
1 1/2 cups parboiled rice
1 cup chopped carrots
2 chopped onions
1 handful of green peas (boiled)
 2 handfuls chopped spring onions
2  chopped green peppers
2 diced red bell peppers
3 tbsp ground scotch bonnet, garlic, curry  and mint leaves
2 stock cubes
1 tsp Asmie's Kitchen Ground pepper
1 tsp salt
1 tbsp Ajarsa curry
1/2 tsp Ajarsa Moroccan spice
3-5 tbsp oil

 Method
Heat the oil in a pan. Add the ground garlic, scotch bonnet, mint and Curry leaves. Fry for 30 seconds on low flame. Add the chopped onions and stir fry till almost translucent. Add the chopped carrots and stir fry for 5 minutes. Increase the flame to medium. Add seasonings and spices, stir.
  Add the parboiled rice little at a time stirring. Then add the vegetables; red bell peppers, green bell peppers, spring onions and lastly, green peas. Stir well to combine. Reduce the flame to low. Cool for 5-7 minutes. Remove from the fire and serve.
© 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 cups sugar
1/2 cup cocoa powder
1/2 cup powdered milk
1 tbsp powdered milk flavour

  Method
Mix sugar and Cocoa powder in a medium bowl. Add the powdered milk and powdered milk flavour. Stir well with a wooden spoon.
 Heat a non stick pan on fire without putting oil. Pour the cocoa mixture and fry stirring now and then for 10-15 minutes. Remove the pan from the fire. Pour in a tray and allow to cool. Your Milo is ready!
© Asmie's Kitchen
All right reserved. No part of this recipe should be copied or transmitted in any form of or by any means without the consent of the copyright owner © Asmie's Kitchen

I have always wanted to make homemade food. Sometimes I used to check store bought food and read the ingredients and wish I could make the same. But am not familiar with some of the ingredients and don't know where to get them. Sometimes when I came across a food even if a recipe is not attached to it I look at the picture and create my own recipe and it's true sometimes a picture speak for the recipe. I mean you can create your recipe by just looking at the picture that is if you are creative. There is creativity in food and everything. And one must have initiative too. So, I attempted to make this Bournvita. I have so much hope in my self and to my greatest surprise it turned out well. I was so happy.
  Pls feel free to make your own and share the picture with me. I will share it in my blog here. Thank you.

  Ingredients:
1 1/2 (250 ml measuring cup) cups cocoa powder
1 cup icing sugar
2 tbsp powdered milk flavour
1 cup powdered milk
1 egg

 Method
In a medium bowl, mix the cocoa powder and icing sugar till well mixed. I used my wooden spoon to mix it.
 Add the powdered milk and the powdered milk flavour, stir well too. Lastly, break the egg and remove the egg white separately and pour the egg white in the bowl of the ingredients. Stir well all together. To mix well; you can use your hands but you have to wash your hands first. Mix well. It will resemble crumbs because of the the egg white that was added. Pour the Bournvita mixture in a baking tray and place it in a preheated oven for 15 minutes on a moderate heat. Stir twice in the oven with a wooden spoon so that it will bake well.
  NB: The reason for baking the Bournvita in the oven is to make it dry because of the egg white that was used. And that will make the Bournvita to last longer.
  Bring the Bournvita out of the oven allow to cool. Your Bournvita is ready! Enjoy your tea.
© 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

 Shakshuka is a Middle Eastern Dish. I added some spices like curry leaves, mint leaves, scotch bonnet, ginger to suit my taste. But there is no such ingredients in the original recipe. This is my second time of cooking this dish. And it tasted delicious. It's a must try dish. Feel free to drop your comments under this post. Thank you.🙂

   Ingredients:
4 eggs
3 cups chopped tomatoes
3 tbsp tomato paste
1 large chopped red bell pepper
1 large chopped onion
1 tsp crushed garlic
1 tsp curry
1 tsp ground pepper
1/2 tsp Moroccan Spice
1 tsp ground ginger
2 tbsp ground scotch bonnet, curry leaves and mint leaves
2 tbsp oil
Salt to taste
1/2 tsp sugar (optional)
2 stock cubes
Green vegetable for garnishing

   Method
Heat the oil in a pan and fry the onions till almost translucent. Add the garlic, ground scotch bonnet, curry leaves, mint leaves and stir fry for 1  minute. Then add the red bell pepper and fry occasionally for 3-5 minutes. Add the chopped tomatoes, tomato paste, seasonings, spices and stir fry now and then for 5-7 minutes on medium flame. Finally, break the eggs one at a time into the pan without whisking it. Cover the pot and cook on low flame till the eggs are cooked. Garnish with green vegetable.
   Serve with rice.
© 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:
1/2 kg beef cut into medium size
2 large onions (diced)
Grind 2 red bell peppers, 2 scotch bonnets, garlic, mint and curry leaves
2 diced red bell peppers
Salt to taste
2 stock cubes
1 tsp curry
1 tsp thyme
1/2 tsp Morrocan Spice
A dash of ground nutmeg
 
  Method
Wash the meat and put in a medium pan. Place the pan on the fire.
  Pour 5 cups of water, salt, ground nutmeg, thyme and stir. Cover the pan and cook till the stock has started reducing.

  Add curry and Moroccan spice, some of the onions, ground red bell peppers, scotch bonnet, garlic, mint and Curry leaves, stir. Cover the pan and cook again till the stock has reduced more.

Add red bell peppers, rest of the onions and stir. Cook for at least 5 minutes. At that time, there is little stock in the pan. Remove from the fire. Serve with rice, pasta, 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 consent of the copyright owner © Asmie's Kitchen