ASMIE'S KITCHEN FOOD IDEAS FOR SALLAH

05:09 Asmie's Kitchen 39 Comments

IT'S A COLLECTION OF 25 RECIPES: AFRICAN & CONTINENTAL FOOD, SNACKS & SALAD

(1) SALAD WITH HOMEMADE THOUSAND ISLAND SALAD DRESSING

Ingredients:

1 bunch shredded lettuce

1/2 small shredded cabbage

1 cucumber (spiralized)

1 small tin baked beans

2 diced tomatoes

2 diced boiled eggs

For the Salad Dressing:

2 tbsp mayonnaise

2 tbsp ketchup

1 tbsp homemade cucumber pickle

1 1/2 tbsp chopped red bell pepper

1 tsp sugar

A dash of ground black pepper

A dash of salt

1 tsp crushed garlic

Method

Combine all the salad dressing ingredients in a small bowl and stir well to combine. Set aside. You can refrigerate before serving.

For the Salad:

Arrange the vegetables i.e shredded cabbage, lettuce, spiralized cucumber, baked beans and boiled eggs in a plate.

Drizzle the salad dressing on the salad and serve. Enjoy! 😊

(2) EGG SALAD

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

(3) PASTA SALAD

Ingredients:

1 1/2 cups pasta (macaroni)

2 boiled eggs (chopped)

1 chopped onion

2 chopped bell peppers

1/2 cup chopped spring onions

Dressing:

3 tbsp mayonnaise

1 tsp yellow mustard preferably Dijon mustard

1 tsp apple vinegar

1 tsp sugar

1/8 tsp ground black pepper

1/8 tsp salt

1 tsp chopped/ grated garlic

Method

Boil the pasta in a medium pot till aldante. Wash and strain. Add the chopped spring onions, red bell peppers, onions and chopped boiled eggs. Stir to combine.

Dressing:

Put the mayonnaise in a small glass bowl. Add the apple vinegar, yellow mustard, salt, ground black pepper, sugar, grated garlic and stir well.

Serve the pasta salad with the dressing. So yummy!

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(4)CHICKEN PEPPER SOUP

Ingredients:

1 whole chicken ( cut into pieces)

1 small cup blended bell peppers and onions

1 large onion (chopped)

2 handfuls of chopped spring onions

2 stock cubes

Salt to taste

1 tsp each of Asmie's Kitchen spices : ground ginger, garlic, mixed spices

1 tsp white pepper

1 tbsp ground Pepper

Method

Wash the chicken and strain. Pour the chicken in a clean pot and place it on the fire. Add the onions, spring onions, seasonings and spices. Pour a cup of water. Allow to cook on medium flame.

Serve a bit watery and enjoy!

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Copyright protected. No part of this recipe should be copied in any form or by any means without the consent of the copyright owner. (c) Asmie's Kitchen

(5) SPICY FISH PEPPER SOUP & VEGGIES

Ingredients:

2 medium fresh fish (sliced)

2 medium sweet potatoes (peeled & diced)

2 peeled & diced carrots

Pieces of green beans

1 large diced onion

1 cooking spoon grated bell peppers & scotch

1 tbsp ginger, garlic & curry leaves paste

1 tsp turmeric

1 tsp Asmie's Kitchen mixed spices

1 tsp paprika

1 tsp Asmie's Kitchen ground pepper

A dash of ground cardamom seeds

2-3 stock cubes

Salt to taste

Pieces of sliced cucumber for garnishing

Method

Wash the fish and strain. Put the fish in a medium pot, add the potatoes, grated bell peppers and scotch bonnet, seasonings, spices and some water; just a medium cup. Place the pot on the fire. Cook the fish in medium flame, after 5 minutes, stir gently, add the carrots and green beans. Cook for some more minutes till the fish and veggies are cooked.

Remove from the fire, dish it and serve warm. You can garnish with cucumber and fresh curry leaf.

©Asmie's Kitchen

(6) SPICY OFFAL PEPPER SOUP (KAYAN CIKI)

Ingredients:

1 kg offal (cut into medium size)

1 medium cup blended bell peppers & onions

1 tbsp crushed fresh garlic

1 tbsp ground fresh ginger

1 tbsp chopped fresh curry leaves

1 tbsp chopped mint leaves

Chopped spring onions

1 tsp or 1/2 tsp paprika

A dash of all spice

Few pieces of ground cardamom seeds

1 tsp ground turmeric

1/4 tsp ground black pepper & cloves

2 dried bay leaves

2 cardamom pods

3 stock cubes

Salt to taste

Method

Wash the offal thoroughly. Put in a pot. Add enough water to cook it. When the offal is almost tender, add the blended vegetables, chopped spring onions, spices and seasonings. Stir and cook on medium flame, till the offal's tender. Before serving, remove the bay leaves and cardamom pods.

Serve watery. Garnish with chopped spring onions.

(©Asmie's Kitchen

(7) SINASIR WITH GROUNDNUT SOUP

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

(8) WAINA WITH VEGETABLE SOUP

Ingredients:

2 medium cups raw rice

2 tbsps cooked rice

Little baking powder

1 tbsp active dry yeast

5 tbsps sugar

1/2 salt

Oil for frying in

Method

Soak the rice overnight. Mix with the soaked rice and grind. Add the yeast and keep it in a warm place to rise. Then add sugar, salt and little baking powder and stir well.

Heat your iron ware till very hot. Pour your mixture in the holes and fry till brown, flip over the other side. Do that to the rest of the mixture till you exhaust it.

Your Waina is ready! Set aside.

Waterleaf Soup

Ingredients:

1 bunch waterleaf (chopped neatly)

Pieces of kpomo (cleaned & cut into large portions)

1 cooking spoon crayfish(remove the dirts but don't blend)

1-2 cooking spoon of groundnut (grounded)

2 cups blended tomatoes, bell peppers, spring onions and onions

1 tbsp ground ginger

1 tsp crushed garlic

Salt to taste

3 stock cubes

A dash of nutmeg

2 cooking spoon palm oil

Method

Wash and boil the kpomo with some salt and few pieces of black pepper till tender. Strain the water. Pour the blended veggies with little potash and allow to boil till the liquid is absorbed. Add the groundnut and stir, allow to boil for 3-5 minutes, stirring now and then. Add some water, seasonings and spices and bring to the boil. Add the waterleaf and stir. Allow to simmer for few minutes without covering the pot, so that the veggies with retain it's

colour.

Your Waterleaf soup is ready!

Serve with the Waina.

(c)Asmie's Kitchen

(9) CHINESE FRIED RICE

Ingredients:

2 cups rice (preferably basmati/jasmine)

1/4 kg beef (cut into small chunks)

1 diced onion

3 peeled, diced carrots

2 red bell peppers (diced)

1 grated scotch bonnet

1 tbsp chopped curry and mint leaves

1 stalk spring onions (diced)

1 tin of sweet corn

2 tbsp dark soy sauce

2 tbsp sesame oil

1 tbsp olive oil

1 tbsp crushed garlic

1 tbsp meat tenderizer

Salt to taste

1-2 stock cube

For eggs:

2 eggs

Pinch salt

Pinch ground black pepper

Pinch of ground black pepper

Method

Marinate:

Put the beef in a bowl. Add 1 tbsp soy sauce, 1 tbsp meat tenderizer (I used it in case the beef is tough & it was), some salt, a dash of ginger. Mix well. Cover and keep aside for 20-30 minutes.

Parboil the rice. Wash and strain. Add some water in the pot. When boiled, pour the rice and cook till the water has absorbed. Remove from the fire and set aside.

Break the eggs in a bowl. Add a pinch of salt, a pinch of ground ginger and black pepper, whisk. Heat a non stick pan with a little oil. Stir fry the eggs. Put on a chopping board and chop it into small pieces.

Heat 1 tbsp olive oil. Add the marinated beef and fry. Remove from the fire and set aside.

Heat the sesame oil in a wok or large pan. Add the crushed ginger and garlic, chopped curry and mint leaves, fry for 30 seconds. Add the onions stir fry for a minute. Add the carrots, scotch bonnet, stir fry till a bit soft. Add the marinated beef, stir fry for some minutes. Add the chopped fried eggs. Add the soy sauce, some salt and stir. Add the cooked rice and stir well to combine. Add the diced bell pepper, sweet corn and spring onions, stir and cook on medium flame for 5 minutes. Serve warm.

©Asmie's Kitchen

Copyright protected. 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

(10) COUS COUS STIR FRY & BEEF

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 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.

©Asmie's Kitchen

(11) ROASTED CHICKEN

Ingredients:

1 whole chicken (Cut the middle & remove the intestines, etc)

1 tbsp Asmie's Kitchen Ground Pepper

1 tsp dried rosemary

2 stock cubes

Salt

1 tsp Asmie's Kitchen Ground Ginger

1 tsp Asmie's Kitchen Curry

1/2 tsp paprika

A dash of all spice

1 tsp thyme

1 tbsp crushed garlic

1/4 tsp ground black pepper

1 satchet onga stew

4 tbsp oil

Method

Wash the chicken and keep in a strainer; so that the water from the chicken will strain.

In a medium bowl. Add the oil and all the spices and seasonings. Stir well.

Use a Kitchen brush to rub the marinate all over the chicken. Marinate for 1 hour. Preheat oven and roast the chicken for 30 - 45 minutes if it is broiler. You can flip the chicken and continue roasting.

©Asmie's Kitchen

(12) GAS MEAT

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.

(13) FRIED RICE

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.

(14) PEPPERED FISH

Ingredients :

1/2 kg fresh fish (herring:shawa)

1 medium bowl diced red bell peppers, spring onions & onions

1/2 bottle oil for frying

2-3 stock cubes

Salt to taste

1 tsp curry

1 tbsp ground curry & mint leaves

1/4 tsp Morrocan Spice

1 tsp Ground pepper

1 tbsp ginger-garlic paste

Method

Cut and the fish. Arrange the fish on a rack. Sprinkle some salt on it. Allow the water from the fish to drain.

Heat the oil in a frying pan. When hot, add the fish and fry. Pack in an iron strainer.

Heat 1 cooking spoon oil in a pan. Add the ginger- garlic paste, ground curry and mint leaves. Fry for 30 seconds on low heat. Add the diced red bell peppers, spring onions and onions. Fry for some minutes. Season with salt, stock cubes, ground pepper and spices. Fry for 5 more minutes on medium heat. Add in the fried fish and stir gently.Cover the pan and cook on low heat for 5-7 minutes.

Serve alone or with Rice and enjoy!

(15) DOUGHNUTS

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

(16) BANANA POKE CAKE

Ingredients of Cake:

3 cups flour

1 cup oil

3 eggs

1 cup sugar

1 cup milk

1 tsp vanilla flavor

1 tsp baking powder

Pudding ingredients,:

2 cups milk (dilute 6 tbsps of powdered milk with water)

3 eggs yolks

3 tbsps corn flour

A dash of salt

1 tsp vanilla flavour

2 sliced bananas

Whipped cream ingredients:

1 cup powdered whipped cream

1 cup milk (dilute 3 tbsps milk with water)

3 tbsps icing sugar

1 tsp vanilla flavour

Biscuit crumbs (crush 1 pack of biscuit with a wooden stick)

Method

Cake: combine flour, sugar, salt in a mixing bowl. Add the eggs and vanilla flavour. Stir well. Add the oil and stir. Pour the milk and stir to combine. It should be fluffy. Pour the batter in a greased pan and bake in the preheated oven till golden brown. Remove the cake from the pan and keep on a wire rack to cool.

Pudding: In a cake mixer, add the corn flour, salt, vanilla flavour and egg yolks. Beat with the cake mixer or with a wooden stick. Heat the milk in a medium pot. When the milk is warm, add half cup of the milk in the egg yolks mixture and stir well. Then place the milk pot back on the fire and pour the egg yolks mixture inside the milk and stir continuously till thick on a medium flame. Remove from the fire. Seive the pudding with a seive to remove any lumps. Get a thin wooden stick and poke holes all over the cake. Pour the pudding on the cake, smoothen with spatula. Arrange the sliced banana on top and put in the fridge to chill for 30 minutes.

Whipped Cream: beat the powdered whipped cream with milk, icing sugar and vanilla flavour in a cake mixer or use a hand mixer and blend till thick.

Bring the cake out from the fridge and apply the whipped Cream on top of the pudding. Smoothen with spatula. Sprinkle the biscuit crumbs on top of the whipped cream. Cut and serve. Or refrigerate for 30 more minutes then serve chilled and enjoy!© Asmie's Kitchen

(17) TWISTED BAKED DOUGHNUTS

Ingredients:

2 cups flour (sifted)

2 tsps instant active dry yeast

3 -4 tsps sugar

1/2 tsp ground nutmeg

3 tbsp margarine (simas)

1/2 tsp salt

1 egg

Sesame seeds for sprinkling

Method

Soak the yeast with 1 tsp of sugar and 1/2 cup of warm water. Cover and set aside.

Pour the flour, sugar, nutmeg in a mixing bowl. Stir with a wooden spoon to combine. Add the salt and stir again. Add the margarine and mix with hand till it resembles fine breadcrumbs. Gradually add the soaked yeast and mix. Knead to form a soft dough. The dough should not be watery. If the batter is too thick add little warm water or if the soaked yeast is much, you can reduce it so that the dough will not be watery.

Cover and keep in a warm place to rise for 30 minutes. It will double in size. After 30 minutes, deflate the dough. Cut with a knife into 10 or more pieces. Mould each into ball. Arrange the balls in the mixing bowl, leaving some space between each ball. Take one of the balls and sprinkle some flour on a board. Roll flat with a rolling pin. Then roll into a thin log like alkaki. Follow the picture below to make your twisted donuts.

When you have finished twisting the donuts. Spread a parchment paper ( baking paper) in a baking tray and arrange the twisted donuts on the parchment paper leave some space between each of the donuts. Keep in a warm place to rise for 5-10 minutes.

Break the egg in a small bowl and whisk. Brush the top of the donuts with the whisked egg. Use a brush to do that. Sprinkle some sesame seeds on top of each donut. Bake in a preheated oven for 20-25 minutes or till golden brown. Twisted Baked Donuts are ready!© Asmie's Kitchen

(18) SCONES

Ingredients:

3 cups flour

1 tbsp baking powder

A dash of salt

3 tbsp sugar

150g margarine

1 1/4 cups milk (dilute 4 tbsp powdered milk with 1 1/4 cups water)

150g dried mixed fruits

Olive oil

Apricot Jam

Method

Seive the flour in a bowl. Add salt, sugar, baking powder and mix to combine. Add the margarine and mix to resemble fine bread crumbs. Add the milk little at a time mixing and kneading. Add the dried mixed fruits and knead. Don't over knead. Mould into a ball. Sprinkle some flour on a board and roll it thick. Use round cutters to cut the dough round. Arrange on a parchment paper on a baking tray. Brush the top of the scones lightly with olive oil egg wash (whisk egg with a tbsp water).

Bake in a preheated oven for 20 minutes @180oc/350of or till golden brown and double in size.

Serve with Apricot Jam and enjoy!

(19) CHIN CHIN

Ingredients:

Flour 1 mudu

Margarine 1 bag

Sugar 1 peak milk tin

Eggs 3

Pinch salt

A dash of cinnamon powder

2 - 3 tbsp lemon zest

Oil 1 bottle for frying

Method

Seive flour in a bowl. Soak the sugar with some water and stir to dissolve. Add little salt, pinch of cinnamon powder, lemon zest, baking powder in the bowl, mix with the flour. Add the margarine and mix well. Then add the sugar and mix. Dissolve powdered milk with some water. Pour into the bowl and mix, knead to form a soft dough. Roll flat with a rolling pin but it should be a bit thick. Cut according to your desired shape and fry in hot oil.

Choose between lemon zest and cinnamon. Use any you want or try using both.(c) Asmie's Kitchen

(20)CUPCAKES

Ingredients:

2 cups of flour

1 tsp baking powder

1 cup sugar

4 tbsp margarine

4 eggs

1 tsp vanilla extract

Method

Cream sugar and batter with wooden spoon or in a cake mixer till pale. Break the eggs and add into the bowl of sugar- margarine. Add the vanilla extract, stir well or blend. Add the seived flour and baking powder. Stir or blend. Add a cup of milk (dilute powdered milk with water), blend well till fluffy.

Arrange paper cases in a muffin tray and scoop 2 tbsp full of the batter inside the paper cases. Bake in a preheated oven for 30-35 minutes in a moderate temperature or till golden brown.

(21) GRILLED FISH WITH POTATO SALAD

Grilled Fish

Ingredient:

1 tilapia fish

For Marinate:

1/4 cup oil

1 tbsp ground chilli pepper

1 stock cube

1 tsp curry powder

For Veggies Sauce:

1 bowl of chopped red bell peppers, green bell peppers & onions

1/2 cup chopped spring onions

1 tbsp ginger and garlic paste

1 tbsp chopped curry and mint leaves

2 stock cubes

1 tsp Asmie's Kitchen ground ginger

A dash of paprika

A dash of all spice

1 tsp turmeric

1/4 tsp cumin seeds

1 cooking spoon oil

For Potato salad:

5 Irish potatoes

1 cup chopped green beans

3-5 tbsp mayonnaise

1 -2 tbsp mustard

A dash of salt

A dash of ground black pepper

Method

Grilled Fish

Scrape the fish, remove the unwanted parts i.e the intestines, etc wash and keep on a strainer to drain the excess water from the fish. Make 3 slits on the fish, flip the other side of the fish and make another 3 slits.

Mix the marinate ingredients, the oil, chilli pepper, stock cube. Use a brush to rub the marinate all over and inside the fish. Grill in a preheated oven for 20 minutes at 220o. Remove from the oven and set aside.

Veggies Sauce

Heat oil in a pan. Add the cumin seeds, fry for 30 seconds. Add ginger- garlic paste, chopped mint and curry leaves. Fry for a minute. Add the veggies i.e the bell peppers, onions, spring onions and stir fry for some minutes. Add the turmeric and stir fry for 5 minutes. Remove the pan from the fire and set aside.

For the Potato Salad:

Wash and boil the potatoes with some salt. Strain and allow the potatoes to cool. Peel and cut into cubes. Put in a bowl. Cut the green beans and also put in a bowl.

Make your mayo- mustard dressing: mix the mayonnaise and mustard in a small bowl. Add the salt and black pepper, mix well. Add it in the potato bowl. Mix gently with fork or spoon.

Plaiting: Put the grilled fish in the middle of a plate, add the potato salad on the right side of the plate then add the veggies sauce on the left side of the plate and serve. Enjoy!

©Asmie's Kitchen

(22) LEMON CAKE

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

(23) VEGETABLE BIRYANI

Ingredients for Rice:

2 cups rice preferably Basmati Rice

5 cloves

2 bay leaves

4 cardamom

Vegetables:

3 carrots (peeled & diced)

2 onions (diced & fried till golden brown)

1/2 cup green peas (boiled)

2 cups Potatoes (peeled & diced)

1 cup chopped tomatoes

3 tbsp mint leaves (chopped)

3 tbsp curry leaves (chopped)

1 ground scotch bonnet

1 chilli pepper (cut into strips)

Other Ingredients:

1 tbsp ground nutmeg

1 tbsp ginger & garlic paste

A dash of ground cardamom seeds

1 tsp or tbsp turmeric

2 boiled eggs (cut into 2)

Seasonings

Salt to taste

2 stock cubes

1 cup oil

Method

Soak the rice for 30 minutes. Wash several times with clean water. Strain.

Add 1 tbsp oil or butter in a medium pot. Add the garam masala spices and some water enough to boil the rice. You can use 1 medium bowl of water. Bring to the boil. Pour the rice and stir. Boil till aldante (almost soft) Strain the rice in a strainer and set aside.

Heat 1/2 the oil in the pot that you boiled the rice. But rinse it first before using. Add 2 cloves, 1 bay leaves, 2 cardamom pods and saute for 30 seconds on low flame. Add the fried onions (but reduce some fried onions for garnishing) add red chilli pepper and fry for a minute. Add the ground ginger- garlic paste, ground scotch bonnet and ground nutmeg and a dash of ground cardamom seeds. Saute for a minute. Add the diced potatoes and fry now and then.

Tip:

What I did to cook the Potatoes fast was. I covered the pot with it's lid and stir now and then for 5 minutes.

Add the other vegetables; diced carrots and boiled green peas, stir occasionally for 4 minutes.

Add the tomatoes, coriander powder, chicken masala powder, salt, stock cubes, turmeric, chopped curry and mint leaves. Stir fry for a minute or two.

Pour the boiled rice into the pot. In a small bowl, add 1-2 cups water. Squeeze one lime in the water and some salt like 1/2 tsp stir. Pour the water in the pot but at the sides. Stir the rice gently and cook on medium-low flame.

(24) STIR FRIED COUS COUS AND VEGGIES

Ingredients:

1 cup cous cous

1/2 cup blended red bell peppers & onions

3 large peeled & diced carrots

1 diced onion

1 diced green pepper

1 medium beetroot (peeled & diced)

Diced celery

2 stock cubes

A dash of salt

Asmie's Kitchen Homemade Malaysian Curry Powder

Asmie's Kitchen Homemade Egyptian Spice Mix

1/2 cooking spoon oil + 2 for cous cous

Method

Pour 1/2 bag cous cous in a medium bowl. Add 2 tbsp oil or margarine. Mix well with a fork. Add hot water little at a time stirring, till it covered cous cous. Cover with a cling film and allow to soften.

Heat the oil in a pan. Add the blended red bell peppers, onions, garlic and ginger. Stir fry for 5 minutes on medium flame. Add the carrots, onion, beetroot, spices and seasonings and stir fry occasionally till the veggies are almost cooked. Add the celery, cous cous little at a time stirring till well combined. Cover the pan and cook on low flame for 5-7 minutes. Serve warm and enjoy!© Asmie's Kitchen

(25) FISH IN EGG STEW

Ingredients:

1 bowl of blended tomatoes, red bell peppers, onions, spring onions, ginger, garlic & curry leaves

4 eggs

1 medium bowl of washed and de-boned dried fish

2 diced green peppers

1 large diced red bell pepper

2 diced onions

1 cup oil

4 stock cubes

1 tsp curry

1 tsp thyme (optional)

A dash of salt (optional)

1 small potash

Method

Pour the blended tomatoes, red bell peppers, onions, spring onions, garlic, ginger and fresh curry leaves in a medium pot. Place the pot on fire. Drop the potash in the pot to prevent the stew from being sour in case if the tomatoes are sour. Stir and boil till thick.

Add the dried washed and de-boned fish in the pot and stir. Cook for 5-7 minutes. Add the oil and stir now and then till the vegetables i.e tomatoes, etc are fried. Add seasonings, spices and stir.

Break the eggs in a bowl and gently pour it into the pot. Don't stir. Cover the pot and allow to cook till the eggs are set. Open the pot and stir gently. Add the diced red bell pepper, green bell peppers and onion. Stir and cover the pot. Allow to cook for 5-7 minutes on low flame.

26* FISH FRIED RICE

Ingredients:

1 1/2 cups rice

Fried small fish (feel free to use any type of fish)

3 large diced carrots

2 cups blended red bell peppers, onion & garlic

2 cups blended chopped spring onions, green bell peppers, fresh curry leaves, fresh mint leaves & green scotch bonnet (Koren Attarugu)

chopped spring onions for garnishing

1 chopped onion

1 tsp Asmie's Kitchen Curry Powder

1 tsp Asmie's Kitchen mixed spices

3 stock cubes

Salt to taste

1 cooking spoon oil

Method

Parboil the rice, wash, strain and set aside.

Heat the oil in a pot, add the cumin and fennel seeds, allow to splutter for few seconds.

Add the blended red bell peppers, onions and garlic with the blended chopped spring onions, green bell peppers, green scotch bonnet, fresh curry leaves and fresh mint leaves. Stir and cook till the oil appears on top of the blended vegetables.

Add the fried small fish, salt, stock cubes, Asmie's Kitchen Curry Powder, Asmie's Kitchen mixed spices and stir. Allow to cook for 5 to 10 minutes. Stir in the rice with 1 cup of water (250 ml measuring cup) and stir. Add the diced carrots and onions. Cover the pot and cook till the water is absorbed.

27* FANKASAU WiTH LUMPY EGUSI SOUP

Ingredients:

2 cups flour

1 1/2 cups ground wheat

2 tbsp yeast

1 tsp salt

1 tsp potash

Method

In a mixing bowl, add seived flour, ground wheat, salt, yeast and mix to combine. Add some water and mix till thick, not too thick. Beat well with your hand. Cover and keep in a warm place to rise for an hour. It will double in size.

Rub some oil in your palm. Add the potash and mix again. Beat it well. This will soften the fankasau.

Heat 1 bottle oil in a pan, get a small glass bowl. Rub oil at the back of the bowl. Place a little of the fankasau mixture on the back of the bowl. Dip your hand in some oil and gently flatten it. Make a whole in the middle. Then gently place the glass sideways close to the pan, it will slid off gently into the pan. Repeat the process. Don't overcrowd the pan. Fry till golden brown. Flip over and fry the other side till golden brown too. Pack in a strainer to strain the oil from the fankasau. Fry the rest of the fankasau mixture. Set aside.

EGUSI SOUP

Ingredients:

3 cups ground egusi

1 medium bowl meat and biscuit bones

3 tbsp ground crayfish

3 ground scotch bonnets

3 handfuls of sliced ugu leaves

1 chopped onion

1 diced onion

3 stock cubes

Salt to taste

1 tbsp iru

1 1/2 cooking spoon palm oil

Method

Wash and boil the meat and biscuit bones with some salt and some fresh curry leaves, to have a nice aroma. When the stock has reduced, add the iru and cook for 5 minutes. Add the stock cubes, salt, ground scotch bonnets and crayfish. Stir and add the palm oil.

In a medium bowl, add the ground egusi and the chopped onion. Mix it with your hand. The flavour of the onion will get into the egusi. Add some water and stir to form a paste. Add spoonfuls of the egusi paste into the pot. Cover the pot and cook for 5-7 minutes. Add the sliced ugu leaves, diced onions and stir gently not to break the lumps. Cover for pot and cook for 5 minutes. Remove the pot from the fire.

28. DASHISHI WITH CHICKEN STEW

Ingredients:

5 cups Wheat

1 cup oil

Salt to taste

1 tsp grated, ground or powdered ginger

1 tsp Asmie's Kitchen Mixed Spices

1/2 tsp Asmie's Kitchen Secret of Cooking Spice

2 cups washed and shredded cabbage

1 cup peeled carrots (cut into strips)

1 cup diced onions

1/2 cup chopped spring onions

Method

Wash the wheat with water to remove all dirts. Spread under the sun or shade in a clean sack or tray till it dried.

Take it to the mill or use your small blender (used for blending groundsnuts, egusi, etc) to crush it just like burabisko (bisko).

Seive with a seive to remove the flour in the wheat. Wash and strain in a strainer. Pour some water in a steamer or steam pot. Place it's lid to cover the water. Cover and bring the water to boil.

Spread a clean or washed sack in the steam pot (get a light sack not a heavy one) add the washed and strained wheat in the sack. Cover and steam for 20 minutes on medium flame.

Remove from the fire, pack the steamed wheat in a medium bowl. Add the oil and stir very well with a cooking spoon or wooden spoon. Season with salt and spices. Add the shredded cabbage, carrots, onions and spring onions. Mix all together.

Place the steam pot back onto the fire, allow the water inside to boil. If you need to add more, add some water water and bring to the boil. Open the steam pot and add the DASHISHI mixture into the sack that is inside the steam pot. Cover the steam pot and cook till you perceive the aroma of the wheat, or cook 10-20 minutes on medium flame.

NOTE:

I used measuring cup 250 ml. It comes in set with measuring spoons.

* You can add green beans and red bell peppers to the Dashishi.

29* FRIED RICE WiTH A TWiST

Ingredients:

1 cup parboiled rice

Fried Fish (deboned)

1/4 cup crayfish

3 boiled eggs

1 cup blended red bell peppers, onions, ginger, garlic & fresh curry leaves

1/8 tsp crushed locust beans / iru (daddawa)

1/2 tsp Asmie's Kitchen Malaysian Curry Powder

1/2 tsp Asmie's Kitchen Secret of Cooking Spice

1 tsp Asmie's Kitchen Jollof Rice Spice

2 stock cubes

Few sprigs of fresh curry leaves/ basil leaves

1/2 cooking spoon oil

Method

Heat some oil in a pan and fry the locust beans for a minute on low flame. Fry onions till translucent. Stir in blended red bell peppers, onions, ginger, garlic & fresh curry leaves. Fry for 5 minutes on medium flame.

Add fried fish, ground crayfish, fresh curry leaves, crushed stock cubes, spices and carrots. Stir and cook for 5 minutes. Stir in the parboiled rice, stir to combine. Cover the pot and cook for 5 minutes on low flame.©Asmie's Kitchen

30* TOFU VEGETABLE SOUP

Ingredients:

300 naira tofu (Awara) (flaked/crumbled)

5 cups blended tomatoes, onions, red bell peppers, ginger, garlic, fresh curry leaves & spring onions

1 medium bowl cooked meat, kpomo & stock fish

3 cups wash and chopped spinach

3-4 stock cubes

1 tbsp thyme

1/2 tsp baking powder/ potash

1 cup palm oil

3 cups stock (gotten from the cooked meat, stock fish and kpomo)

1/2 cup ground crayfish

Method

In a medium pot, pour the blended tomatoes, peppers, onions, ginger, garlic, fresh curry leaves and spring onions. Add some potash or baking powder in case the tomatoes are sour. Stir and boil till the liquid in the tomatoes is almost absorbed.

Add the palm oil, cooked meat, stock fish, stock fish. Stir and cook for 10 minutes. Add the crumbled tofu (Awara), stock cubes, thyme, crayfish and stock. Stir and cook for another 10 minutes. Finally, add the chopped spinach, stir and cook on low flame for 5 minutes. Serve with eba, semovita, pounded yam, etc and enjoy!© Asmie's Kitchen

Note: for the cups, I used measuring cups that comes in set.

31*FISH SALAD

Ingredients:

Fried coated fish (cut into large pieces)

1 cup shredded lettuce

2 cups shredded cabbage

1/2 cup chopped spring onions

1 thinly diced onion

1/2 cup chopped mint leaves

3 diced tomatoes

1/2 cucumber (cut into strips)

Dressing:

2 tbsps oil

1 tbsp Apple vinegar or lemon juice

1/2 tsp salt

1/2 tsp ground black pepper

1/8 tsp chilli flakes

Method

Add all the vegetables in a medium bowl. Add the fish and toss to combine. Drizzle the salad dressing and mix to combine. Serve alone or with food of your choice and enjoy! © Asmie's Kitchen

32*SWEET POTATO SALAD

Ingredients:

5 medium sweet potatoes (peeled & cut into cubes)

3 plump tomatoes (cut into cubes)

1 onion (cut into cubes)

1/2 cup chopped spring onions

2 large boiled eggs (cut into cubes)

2 tbsps mayonnaise

1 tsp salt

1 tsp ground black pepper

Method

Boil the potatoes with a tsp of salt in water. Don't over cook it. When you prick one of the potatoes with a fork or tooth pick and it comes out clean then it's cooked. Strain and set aside.

Add the mayonnaise, salt and ground black pepper in a small bowl. Whisk well with a fork. Set aside.

In a medium bowl, add the potatoes, chopped spring onions, onions, tomatoes and boiled eggs. Add the mayonnaise mixture over the potatoes and mix well with two wooden spoons.