Baked Beans 2

  This is my first attempt of making Baked Beans with White Kidney Beans also known as Cannellini Beans. I loved baked beans. I did a research and decided to make mine today. I couldn't get Haricot beans so I used White Kidney Beans instead as it's another option according to the research I carried out. The result was good and my family were impressed. It tasted delicious just like I wanted it. What I observed was, the longer it stays the longer it becomes thick. The recipe is below, hope you will try it too 😊

 Ingredients:

1 cup White Kidney Beans

1/8 cup ketchup

1/8 cup tomato paste

1 tsp Apple Cider Vinegar

1 cup beef stock but you can chicken stock

2 cups water from the beans boiled

1 tsp ginger powder

1 tsp garlic powder

1 tbsp brown sugar

1 tsp dried shallots or onion powder

1/2 tsp salt

2 tbsp cornstarch or corn flour

Method

Wash the beans in water and strain. If you can get navy or haricot beans that will be great. It's also white in colour.

  Pour the beans in a pressure cooker add enough water to cook the beans. Cook for 15 minutes. It will be almost cooked. Strain the water from the beans and set aside. Don't throw the water, you will use it to make the sauce.

  If you are not using pressure cooker, you will put the beans and enough water in a pot. Cook for 3 hours to almost 4 hours on medium flame. Till aldante (almost cooked) If the water is not enough, you can add more water till almost cooked.

  Strain the water from the beans but don't throw it away. You will use it to make the sauce.

  Place a pan on the fire. Add 2 cups of water strained from the beans, 1 cup beef or chicken stock, 1/2 cup water,  ketchup, tomato paste, apple cider vinegar, salt, shallot, brown sugar, ginger powder and garlic powder. Stir well and bring to the boil. Pour the beans inside the pan and stir gently. Cook for 3 minutes. Then make a paste with the cornstarch or corn flour and add to the pot, stir gently. Don't over stir especially if you are using black eyed beans.

   Bake in the preheated oven for 10-15 minutes on medium or low heat. When it thickens and the beans is cooked remove from the oven. Note that, you can finish it on gas cooker or stove, on low flame. If it is too thick, you can add some water strained from the beans but not much. Add to your salad or serve it with yamarita or chips and enjoy!

 I served mine with Fried Potatoes.

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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

  NOTE:

*White Beans Kidney Beans also known as Cannellini it's a white beans. It's available in supermarket.

* Shallot is dried red onions that is shredded and dried. 

*Brown sugar you will get in supermarket. But if you have mazarkwaila you can pound it into powder and use it. Store the rest for use.

 ** 

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*Twitter @Asmie's Kitchen

Homemade Ketchup

I love homemade food. I'm glad that there are so many recipes online. So sometimes I spent my time surfing and going through the recipes. Then I tried them and they always turn out well. I was so excited with the turn out of my homemade ketchup. My family and I enjoyed it with fried sweet potatoes. I stored the remaining in an airtight container and refrigerate it for further use. Below is the recipe, hope you will try it.

Ingredients:

3 satchets tomato paste

2 tbsp brown sugar

1 tsp white sugar

1/2 tsp garlic powder

1/4 tsp ground black pepper

1 tsp onion powder or shallot

1/4 tsp ground Cinnamon

1 tsp salt

2 cloves

3 tbsp apple cider vinegar

1/2 tsp mustard paste

1 cup water

  Method

Put all the ingredients in a medium pot; the spices, seasoning and water. Put on fire, on low flame; gas or stove. I started with gas cooker but discovered that it's too fast and may burn my ketchup, so I returned it to stove and finished there. Stir to combine. Stir now and then to avoid it from catching in the bottom of the pot. Cook till it reduced in quantity for 35 to 1 hour. 

Remove the pot from the fire and allow to cool. Store in airtight container and refrigerate. 

  You can serve with chips, fried yam, etc 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

            ***

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Homemade Baked Beans

  This is my first attempt of making Baked Beans. I loved baked beans. I did a research and decided to make mine today. I couldn't get Haricot beans so I used Black Eyed Beans instead as it's another option according to the research I carried out. Preferably use the Haricot beans, check it in supermarket. I will do that as well against next time In Sha Allah. The result was good and my family were impressed. It tasted delicious just like I wanted it. What I observed was, the longer it stays the longer it becomes thick. The recipe is below, hope you will try it too 😊

 Ingredients:

1 cup black eyed beans preferably Haricot beans

1/8 cup ketchup

1/8 cup tomato paste

1 tsp Apple Cider Vinegar

1 cup beef stock but you can chicken stock

2 cups water from the beans boiled

1 tsp ginger powder

1 tsp garlic powder

1 tbsp brown sugar

1 tsp dried shallots or onion powder

1/2 tsp salt

2 tbsp cornstarch or corn flour

Method

If you are using black eyed beans. Remove the dirts from the beans. Soak in water for 5 minutes. Strain the water and remove the skin one after another so that the beans will not break. 

  But if you are using Haricot beans just wash in water and strain. It's the right beans to use for the baked beans.

  Pour in a medium pot and add 4 cups of water. Cook on medium flame till aldante (almost cooked) Strain the water from the beans and set aside. Don't throw the water, you will use it to make the sauce.

  Place a pan on the fire. Add 2 cups of water strained from the beans, 1 cup beef or chicken stock, 1/2 cup water,  ketchup, tomato paste, apple cider vinegar, salt, shallot, brown sugar, ginger powder and garlic powder. Stir well and bring to the boil. Pour the beans inside the pan and stir gently. Cook for 3 minutes. Then make a paste with the cornstarch or corn flour and add to the pot, stir gently. Don't over stir especially if you are using black eyed beans.

   Bake in the preheated oven for 10-15 minutes on medium or low heat. When it thickens and the beans is cooked remove from the oven. Note that, you can finish it on gas cooker or stove, on low flame. If it is too thick, you can add some water strained from the beans but not much. Add to your salad or serve it with yamarita or chips 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

  NOTE:

*Eyed Beans is the regular Nigerian beans 

* Shallot is dried red onions that is shredded and dried. 

*Brown sugar you will get in supermarket. But if you have mazarkwaila you can pound it into powder and use it. Store the rest for use.

 ** 

*Follow us on Instagram as asmieskitchenandcreativebiz

*Twitter @Asmie's Kitchen

Alkaki (A local Dessert)

Alkaki is one of Hausa popular snack. Mostly found in the newly wedded brides homes. It's a dessert liked by many. It's made of wheat and some few other ingredients like baking powder, baking soda, oil, etc. It's one of my favorite snack too. Never get tired of eating it. My family loves it too 😊 Could you believe that this is my first time of making it? Yes, it is. And so many people were surprised, even now. My mum was the first to taste it and she loved it 🥰 Alhamdulillah! Am so happy for the turn out of the alkaki. It encourage me to make more of it than always buying it outside. Whenever I see it on the road sides, I stop to buy. It's really a delicious and fingerlicking snack. I spent hours in the kitchen today making it today since morning, it wasn't easy but it's worth the time 😊

 Pls do try this recipe and let me know your thoughts about it. Kindly drop your comments and I will be glad. Thanks.

  Ingredients:

4 cups crushed wheat (barzajjen alkama)

2 tbsp oil

1  1/2 tbsp active dry yeast

About 1 tbsp baking powder

1 or 1/2 cup of warm water (You may add more)

 For Sugar Syrup

1 cup sugar

1 cup warm water

4 sliced lime

  Method

In a mixing bowl, add the crushed wheat and the oil. Mix well with your hand. Add the yeast and baking powder, mix well to combine. Gradually add the warm water little at a time; mixing. Don't put too much water. The dough should not be watery. It should be thick. Knead well to form a soft dough. Keep in the mixing bowl, cover and allow to rest for 2 hours in a warm place. It will not rise but the dough will be soft. 

  Pound the dough in a clean mortar with a pestle for five minutes. If the dough is too thick. Sprinkle some warm water as you pound it. The dough should be sticking on the pestle, that indicates that the dough is soft.

 Remove from the mortar, put it back in your mixing bowl and knead for 5 minutes. Then, take some of the dough and roll it a bit thick like rope, just as it is in the above ☝️  picture, number 2. Then fold it like letter "U"as it is in the picture above ☝️, that's number 3. Look at the pictures above ☝️ and do the rest. Sprinkle some of the crushed wheat in a large tray and start arranging the alkaki.

Repeat the process till you exhaust the dough. Allow to rest for 30 minutes to 1 hour. The alkaki will rise. 

  Heat the oil in a pan and fry the alkaki till golden brown. Strain in a strainer. 

  SUGAR SYRUP

Place a medium pot on the fire. Pour the sugar and the water. Stir till it dissolve. Add the sliced lime and keep stirring till it starts boiling. Remove from the fire and set aside.

  Soak the alkaki in the syrup in batches till you exhaust the whole alkaki. Serve and enjoy the delicious dessert.

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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

***You can check us on Instagram as asmieskitchenandcreativebiz

***Twitter as Asmie's Kitchen

Asmie's Kitchen Food Time Table

   ASMIE'S KITCHEN FOOD TIME TABLE

            (MONDAY - SUNDAY)

MORNING: Tea, sandwich, chips and egg, pap, akara, potato casserole, buns, fried sweet potatoes and eggs, potato balls, yam balls, kosan rogo, grilled sardine sandwich, semovita puff puff, kosan dankali, kunun alkama, kunun gyada, fried plantains, kunun tsamiya, puff puff, yamarita and veggie sauce, tofu (awara) casserole, egg muffins, coated sweet potatoes with baked beans sauce, meat pepper soup, coated fish with tomato sauce, buttered yam with egg sauce, fish cake.

AFTERNOON: Fish fried rice, Steamed cous cous (dambun cous cous), yam porridge, moi moi, stir fried spaghetti, rice and stew, oven baked fried rice, pasta with fish stew, white rice with garden egg stew, smoky party jollof rice, white rice with sausage sauce, porridge (faten tsaki), Jollof rice, yam and stew, semovita with ogbono soup, Chinese fried rice, vegetable salad, spinach fried rice, suya fried rice, peppered fish, gas meat, fish pepper soup, pounded yam with egusi soup, vegetable biryani, fruit salad, garau garau, dambun shinkafa, burabusko, fankasau with vegetable soup, coconut rice.  

EVENING : Tuwon shinkafa with groundnut soup, tuwon masara with baoabab (kuka) soup, eba with egusi soup, jollof macaroni with veggies, waina with vegetable soup, white rice with moringa soup, Amala with Ewedu soup, cous cous jollof, tuwon alkama with okro soup, sauced pasta, one pan roasted potatoes and chicken, spaghetti with beef carrot stew, (local spaghetti taliyan (Hausa) jollof, tuwon dawa with karkashi soup, sinasir with vegetable soup.

© Asmie's Kitchen

Allright 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