Homemade Fura

 

Fulani are known with their delicious food called Fura. It's made with millet and dried spices like ginger, chilli pepper, cloves, etc. It's grinded, make into paste and cooked. Then mould into balls. It's served with milk. The fura and milk are usually blended together with some sugar. It's delicious and loved by many. The recipe is easy. Hope you will try it.

   Watch video on my YouTube Channel.

  Ingredients:

4 cups millet

1 tsp cloves

1 tsp black pepper

6 dried chilli

5 pieces dried ginger

2 grains of selim (kimba)

   Method

Wash the millet to remove stones and dirts. Drain in a strainer. Then pour in a tray to dry. When dried, add the black pepper, cloves, ginger, grains of selim, and dried red chilli. Blend into powder till smooth. Remove one cup of ground millet from the 4 cups for coating the fura balls.

  Pour in a medium bowl and make a paste. Add some water and stir till the paste is a bit thick. Cover with a clean kitchen towel and keep to ferment for 2 hours or 2 days.

  Pour it into a medium pot and place on the fire on medium flame. Stir continuously with a wooden spoon till cooked and thick. Sprinkle some water on top of the cooked fura and cover the pot with it's lid. Cook for 5 minutes on low flame. 

 Pack the cooked fura in a medium bowl. Cover with a clean kitchen towel and allow to cool. Then mould into balls and coat with the millet powder. Your homemade fura is ready! Blend with milk and some sugar and serve. Enjoy! © Asmie's Kitchen

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Corn Flour Masa (Wainan Garin Masara))

 I love Masa. It's a delicious meal, especially served with Vegetable Soup. It's one of my family's favourite. When I heard of Corn flour Masa. I thought of making it. I carried out a research on it. After consulting different people including my mother, sister in law, etc and surfing online. I decided to make mine. I took the risk of making it. Hoping it will work. As I have never tried it before. But wanted to try and see if it will work. And amazingly, it turned out great 😄 I was surprised but happy. And we ate with my family. They were impressed. 

 Ingredients:

3 cups seived corn or Maize flour

1 cup grits (tsaki) or you can use the grits you seived from the corn flour. 

1 1/2 tbsp yeast

1 tsp baking powder

3 tbsp sugar

A dash of salt

Oil for frying

  Method

Place a pot of water on fire. The water shouldn't be much. It should be enough to cook the grits (tsaki). Cover the pot and allow to boil. In the meantime, wash the grits with water to remove the dirts and stones. Drain in a strainer. 

  When the water boils, add the washed grits in the pot and gently stir it with a wooden stick till thick. Allow to cook for some minutes. Then switch off the fire and allow to cool. Pour the cooked grits in a medium bowl. If it is too thick, add some water and stir. Not much. Pour the corn or Maize flour in the cooked grits. Add the yeast and stir well with the wooden stick. Cover with a clean kitchen towel and keep in a warm place to proof for 2 hours. It will double in quantity.

  Add the baking powder, sugar and a dash of salt. Stir well. If it's too thick add some water not much, half a cup or almost a cup. 

 H y iron ware (tandan waina) on fire till very hot on medium flame. Spoon 1-2 tbsps of oil in the holes of the iron ware.  You can dip your finger in the Masa mixture and drop it in one of the holes of the iron ware, if it sizzles then its ready to fry. Scoop the Masa mixture in the holes and allow to cook for few minutes. When the bottom is brown, flip over and fry the other side till golden brown as it is in the picture. Remove from the iron ware and arrange in a flask or cooler. Cover it so that it will not get cold.

  Repeat the process till you exhaust the whole Masa mixture. Corn flour Masa is ready! Serve with Vegetable Soup or any soup 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

  

Sauced Spaghetti

 

This is an Italian Spaghetti with Sauce. But because I didn't use Parmesan Cheese,  that's why I named it Sauced Spaghetti. There is no Italian Spaghetti with Sauce without cheese. This is a simple and yet tantalizing spaghetti dish. It's oil free. But if you want to add some oil you can do so. I really enjoyed it. It's a new method of making spaghetti. It's a must try.

Ingredients:

1/2 bag Spaghetti

2 cups tomato puree

3 cups blended tomatoes

1 tbsp brown sugar

1 tsp salt

1 tsp dried rosemary

1 tsp ground black pepper

1 tsp Italian seasoning

1 tsp ground garlic

3 crushed stock cubes

1 tsp thyme

3 tbsp dried onion flakes

2 bay leaves

1 tsp dried parsley for sprinkling or preferably use chopped fresh parsley

Method

Cook the Spaghetti till aldante. Drain and set aside.

  Place a medium pot on fire. Pour the tomato puree, blended tomatoes, black pepper, dried rosemary, thyme, brown sugar, Italian seasoning, ground garlic, crush stock cubes, salt and one cup water. Stir and cook on medium or low flame till the tomatoes are cooked. 

 Add the cooked spaghetti in batches stirring to combine it with the tomato sauce. Cover the pot with a lid cook on low flame for 5- 7 minutes. 

  Sauced Spaghetti is ready!

Sprinkle some dried parsley or fresh parsley and serve warm. 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

  

Net Pancakes

 

  Ingredients:

1 cup flour (seived)

1 tsp baking powder

1 tsp turmeric powder

1 large egg

1/2 cup milk (dilute 2 tbsp powdered milk with 1/2 cup water)

1 cup water (use the measuring cup; 250ml)

  Method

In a medium bowl, add the flour, baking powder, turmeric,water, milk, egg and whisk till fluffy and free of lumps. Seive the pancake batter to remove any lumps. This will also make the batter become less thick. 

  Get an empty bottle like swan water bottle or lacasera bottle, etc and prick 6 or 7 holes at the bottom of the bottle with a clean nail. Place the bottle on a clean plate to prevent the batter from pouring. Pour the pancake batter in the empty bottle and cover with it's lid tightly.

  Heat a medium non stick pan on fire. Brush the pan with a little oil. Take the bottle and drizzle the batter in the pan quickly round the pan to give it a round shape but with holes like net. Cook on low flame for a minute or almost a minute. Remove gently with a flat cooking spoon and place it on a chopping board. Fold the pancake from the right and left side. Then roll from the bottom to give you a shape like rolled mat. Just like you roll spring roll. 

  Continue frying the pancakes. Return the batter that poured in the plate back to the bottle. And fry it.

   Repeat the process till you fry the whole pancakes. 

  Serve with beef, fish stew or sauce. Or serve with Strawberry Syrup like I did.© 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

Cocoyam Porridge

  Ingredients:

1 cooking spoon blended tomatoes, red bell peppers & onion

1 diced onion

1 handful of chopped spring onions

1 large dried fish (deboned & cut into pieces)

1/2 cooking spoon palm oil

1/2 medium fresh turmeric (peeled)

1 scotch bonnet

1 small fresh ginger

Pieces of garlic 

2 stock cubes

Pieces of fresh Curry leaves

1 chopped fresh ugu leaves

1 tsp curry powder

   Method

  Grind the scotch bonnet, ginger, garlic, fresh Curry leaves and fresh turmeric.

In a medium pot, add the cocoyam,dried fish, blended tomatoes, red bell peppers, onions, half of the chopped spring onions and half of the diced onion, ground ginger, garlic, turmeric, stock cubes, curry powder, palm oil and scotch bonnet. Pour water to cover the cocoyam. Don't add much water  Place on fire on medium flame.

  When the cocoyam is almost cooked, add the remaining diced onions, spring onions and chopped ugu leaves. Stir and cook for 3-5 minutes on low flame. Remove from the fire and serve warm. 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

Savoury Pancakes

 

Cocoyam Porrridge

 

  Ingredients:

12 medium cocoyam (peeled & cut into cubes)

1 cooking spoon blended tomatoes, red bell peppers & onion

1 diced onion

1 handful of chopped spring onions

1 large dried fish (deboned & cut into pieces)

1/2 cooking spoon palm oil

1/2 medium fresh turmeric (peeled)

1 scotch bonnet

1 small fresh ginger

Pieces of garlic 

2 stock cubes

Pieces of fresh Curry leaves

1 chopped fresh ugu leaves

1 tsp curry powder

   Method

  Grind the scotch bonnet, ginger, garlic, fresh Curry leaves and fresh turmeric.

In a medium pot, add the cocoyam,dried fish, blended tomatoes, red bell peppers, onions, half of the chopped spring onions and half of the diced onion, ground ginger, garlic, turmeric, stock cubes, curry powder, palm oil and scotch bonnet. Pour water to cover the cocoyam. Don't add much water  Place on fire on medium flame.

  When the cocoyam is almost cooked, add the remaining diced onions, spring onions and chopped ugu leaves. Stir and cook for 3-5 minutes on low flame. Remove from the fire and serve warm. 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

Homemade Ice Cream

 I love making ice cream at home especially during weekends or when am less busy. It's fun and the ice cream always taste good. I share it with the kids and they enjoyed it. It's a simple recipe that can be made within a short period of time. I have varieties of ice cream recipes in my blog. Feel free to check it. Hopeful you will try the recipe and will love it 🥰

Ingredients:

1 cup powdered whipped cream

2 tbsp icing sugar

100g cup milk

1/2 tsp Almond flavour

     Method

Add the powdered whipped cream, icing sugar, milk and Almond flavour in the bowl of a cake mixer. Blend till thick. Pour in a container and refrigerate for 4 hours or overnight. 

   Scoop in a glass cup, drizzle chocolate syrup, sprinkles and serve chilled. 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