Grits & Beans (Beans)

2 cups grits (Tsaki) washed and strained

1 cup beans (boiled)

1 cup blended tomatoes, red bell peppers & onions

1/2 kg cooked beef

2-3 stock cubes

A dash of salt (optional)

1 tsp curry

1 tbsp ginger & garlic paste

1/2 cooking spoon oil

1 cup chopped spring onions

  Method

Heat the oil in a pot. Fry the ginger and garlic paste for 30 seconds. Add the blended tomatoes, red bell peppers, onions and cooked beef and stir fry for 5-7 minutes. Pour water enough to cook the grits and beans. Season with salt, stock cubes, curry powder. Cover the pot and bring to the boil. 

  Add the grits and stir. Cook for 5 minutes. Then add the boiled beans and stir. When it's almost done, add the chopped spring onions. Cover the pot and allow to cook. Serve and enjoy! Note: you can add vegetables like carrots, green beans, 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 concept of the copyright owner © Asmie's Kitchen

Stir Fried Plantain & Veggies

This is a very simple and delicious meal. If you have leftover vegetables in your fridge and some Plantain especially green. Try this recipe, you will absolutely love it. It can be served as lunch or dinner with a cup of tea ☕ Video has been uploaded on my YouTube Channel "Asmie's Kitchen" Don't forget to like and subscribe to my YouTube Channel for more exciting recipes.

  Ingredients:

2 green plantains

2 big dry fish) smoke fish (deboned)

2 diced red bell peppers

2 diced onions

3 plump diced tomatoes

2 peeled & diced carrots

2 handuls of chopped spring onions

1 tsp Asmie's Kitchen Curry Powder

1 tsp Asmie's Kitchen Mixed Spices

1 tbsp ground ginger, garlic, fresh curry & mint leaves

2 stock cubes

1/8 tsp cumin seeds

1 tsp thyme

Oil 

  Method

Slice the plantains and fry in hot oil till golden brown. Pack and set aside.

  Heat 1/2 cooking spoon oil in a pan. Sprinkle the cumin seeds and allow to splutter for 30 seconds. Add the ground fresh ginger, garlic, curry and mint leaves. Stir fry for 30 seconds. 

  Stir in the diced tomatoes, red bell peppers, onions, carrots and stir fry till the veggies are half way cooked. Now, add the deboned fish, seasoning and spices, stir and allow to cook for 5 minutes. Add the fried Plantain and stir. Add the chopped spring onions, give it a quick stir and allow to cook for 5 minutes. Stir Fried Plantain & Veggies is ready!© 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 concept of the copyright owner © Asmie's

Mofongo (Puerto Rican Green Plantain Dish)

Mofongo is a Puerto Rican green plantain dish mashed with other ingredients i.e butter, olive oil, salt & garlic. Served with sauteed veggies. There are other versions of mofongo where shrimp, chicken, etc are added to the dish. 

  If you are a Plantain lover, you will definitely love this! It's a most try, simple yet delicious 👌

  Ingredients:

4 green plantains

2 chopped red bell peppers

1 chopped green bell pepper

2 chopped onions

5 pieces of garlic (peeled)

1/4 cup chopped parsley

1 chopped scotch bonnet

Adobo seasoning

1/2 stock cube

Olive oil

1/4 tsp ground garlic

1/2 tsp ground black pepper

1 tsp butter/ margarine

Some salt

  Method

Heat 1 tbsp olive oil in a pan and fry the garlic till brown. Remove the garlic from the pan and mash in a mortar. Don't forget to switch off the fire.

  Add 1/4 cup olive oil in the pan you fried the garlic, if the olive is not enough add some more. Add the mashed garlic and stir. Stir in all the chopped vegetables i.e the red, green peppers, onions, scotch bonnet and stir. Season with stock cube, adobo seasoning, ground black pepper. Cook for 5 minutes on medium flame or till the veggies are cooked. Finally, add the chopped parsley and stir. Switch off the fire.

  Peel the green plantains and slice into medium size. Fry the green plantains in another pan. When fried, pack in a strainer. 

 Pound the fried plantains in a mortar with the butter/ margarine, a dash of salt, ground black pepper, ground garlic and 5 tbsps olive oil. Mash well with the pestle. Pack in a bowl and flip it upside down in a plate. Add the sauteed veggies at the side of the mofongo or on top and round the plate just like is in the picture. 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 concept of the copyright owner © Asmie's Kitchen

Scrambled Tofu

This is a simple yet delicious healthy breakfast. If you are a fan of tofu, you will love it. Serve alone or with toasted bread and tea for breakfast. Video has been uploaded on my YouTube Channel "Asmie's Kitchen" Don't forget to like and subscribe to my YouTube Channel.

  Ingredients:

Tofu (fresh)

1 large chopped red bell pepper

1 diced onion

1 handful of chopped spring onions

1/2 tsp turmeric powder

1/4 tsp ground black pepper

1/4 tsp ground garlic

1 stock cube

1/2 cooking spoon oil

 Method

Crumble the tofu into small pieces in a medium bowl. You can use your hand or fork or masher to crumble the tofu. Set aside.

  Heat the oil in a medium pan. Add the crumbled tofu and stir fry for 5 to 7 minutes. Season with crushed stock cubes, ground black pepper, turmeric powder and ground garlic. Stir for few minutes and allow to cook for 5 minutes. Finally, add the diced onion, red bell pepper and spring onions.  Stir and cook for 5-7 minutes. 

 Scrambled Tofu is ready!© 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 concept of the copyright owner © Asmie's

Pumpkin Rice

Ingredients:

1 cup rice

2 cups peeled & diced pumpkins

2 deseeded & sliced red bell peppers

2 chopped onions

1 cup shredded cabbage

1/2 cup chopped spring onions

1 tbsp Asmie's Kitchen Curry Powder

Ginger & garlic paste

1 tsp thyme

1/2 tsp ground black pepper

1/8 tsp cumin seeds

3-4 stock cubes

1/2 cooking spoon oil

  Method

Parboil the rice till aldente, wash and strain. Set aside.

  Heat the oil in a pan. Sprinkle the cumin seeds, allow to splutter for 30 seconds. Add the ginger & garlic paste, onions and fry till the onions are translucent.

 Add the diced pumpkins, cover the pot and cook for 8-10 minutes or till halfway cooked. Seasoned with stock cubes and seasonings, stir. Add the shredded cabbage, red bell peppers and cook for 3 minutes. Pour 1 cup water and allow to boil. In goes the rice, stir well to combine. Add the chopped spring onions, stir. Cook for 5 minutes. Pumpkin Rice is ready! © 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 concent of the copyright owner © Asmie's Kitchen

Oat Banana Pancakes

Ingredients:

1 cup oat

1 big banana

2 eggs

1/4 cup milk

Vanilla flavour

Grated coconut 

Chocolate chips

For Serving:

Honey

Sliced banana

Chocolate chips

Method

Blend the oat in a small blender for blending groundnut, egusi, etc.

 Add the blended oat into the big blender with the eggs, banana, vanilla flavour. Blend till smooth. Pour in a medium bowl. Add the milk, grated coconut and chocolate chips, stir well. 

  Heat the non stick pan with a little oil. Scoop some of the batter into the pan. Fry till golden brown or for 1-2 minutes. Flip and fry the other side too. 

  Remove from the pan. Put in a plate. Drizzle some honey, garnish with sliced banana and Chocolate chips and enjoy!© Asmie's Kitchen

Crispy Fried Chicken Tenders

Ingredients: 

Chicken breast (cut into strips)

1 cup flour

2 eggs

1/2 tsp salt

1/8 tsp black pepper

1/2 bottle oil for frying

Method

Whisk the eggs with some salt and set aside. Mix the flour with salt and ground black pepper.

  Heat the oil in a pan. Coat the chicken strips with flour, shake off the excess flour. Then coat into the whisked eggs and back into the flour again. Fry in hot oil till golden brown and crispy. Flip the other side and fry till golden brown and crispy too.

Pack and place on a serviette to drain the oil. Serve with chips and drizzle some ketchup on top. ©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 concept of the copyright owner ©Asmie's Kitchen

Stir Fried Pasta

What to cook today? Try this and thank me later. This is a simple yet healthy and delicious quick fix. Serve as lunch. Video has been uploaded on my YouTube channel. Don't forget to like and subscribe. Watch here: https://youtu.be/sfuFrFXAI4E

  Ingredients:

2 cups pasta

1 cup grated tomatoes, red bell peppers, onions, ginger, garlic, curry & mint leaves

 1 cup dried fish (deboned and washed)

1/2 cup diced carrots

1 diced onion

1 tsp Asmie's Kitchen Curry Powder

1 tsp thyme

1/8 tsp cumin seeds

3 stock cubes

1/2 cooking spoon oil for cooking

  Method

Parboil the pasta till aldente, wash with water and strain. Set aside.

  Place a medium pan on fire. Heat the oil in a pan. Sprinkle the cumin seeds, allow to splutter for some seconds.

  Add the grated tomatoes, red bell peppers,onions, ginger, garlic, curry and mint leaves. Stir fry for 5 minutes. Add the dried fish, stir fry for 5 minutes. Add the carrots, onions, spices and seasoning, stir and cook for 5-7 minutes. 

  Finally, stir in the parboiled pàsta till combined with the rest of the ingredients. Cook for 5 minutes. 

  Pasta is ready! Garnish with parsley leaves and enjoy!© Asmie's Kitchen

Tofu Pepper Soup

 Tofu Pepper Soup is a healthy food. Cooked with few ingredients and easy to prepare. It's an appetizer and can be served as breakfast, lunch or dinner. Video has been uploaded on my YouTube Channel. Don't forget to like and subscribe to my YouTube channel for more exciting recipes. 

Ingredients:

2 cups fried tofu (Awara)

1 large chopped onion

1/4 cup chopped spring onions

1 cup chopped red bell peppers

2 stock cubes

1/2 tsp Asmie's Kitchen Mixed Spices

1/2 tsp Asmie's Kitchen Ground Pepper

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

1 tbsp chopped fresh curry, mint & scent leaves

1 tsp crushed garlic

5 tbsp oil

   Method

Heat some oil in a medium pot. Add the crushed garlic and saute for 30 seconds on low flame.

  Increase the flame to medium. Add the chopped onions and red bell peppers, stir fry till the onions are translucent. Add the chopped curry, mint and scent leaves, stock cubes, Asmie's Kitchen Mixed Spices, Asmie's Kitchen Ground Pepper, Asmie's Kitchen Secret of Cooking Spice, 2 cups of water, stir and cover the pot with a lid. Cook for 5 minutes. Add the chopped spring onions. Cover the pot and bring to the boil. 

  Add the tofu and cook for 10 minutes. Make a slurry with the corn starch (Mix the corn starch with 1 tbsp of water and mix) and add to the pot, stir and cover the pot. Cook for 5 minutes. Ready to 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

Coated Tofu & Fish Sauce

  Video has been uploaded on YouTube Channel. Don't forget to like and subscribe to my YouTube Channel for more exciting recipes. If you try this recipe don't forget to share with me. Hope you will enjoy it! 

Ingredients:

20 pieces of fresh Tofu

2 eggs

Salt

1/2 bottle Oil for frying

Fish Sauce:

1 Fried or Fresh Fish (deboned)

1 tbsp chopped ginger, garlic, curry & mint leaves

1 1/2 stock cubes

Some oil

2 cups chopped red bell peppers & onions

1 tbsp chopped ginger, garlic, curry & mint leaves

1 tsp Asmie's Kitchen Curry Powder

1 tsp Asmie's Kitchen Mixed Spices

   Method

Break the eggs in a small bowl. Sprinkle some salt and 1/4 tsp Asmie's Kitchen Mixed Spices. Whisk the eggs. Set aside.

  Heat the oil in a pan, coat the tofu in the whisked eggs and fry in the hot oil in batches till golden brown. Flip over and fry the other side till golden brown. Pack and put on a serviette to strain the oil from the tofu as seen in the video. Set aside.

  Reduce the oil in the pan and leave little oil. Use the pan to make the fish sauce.

  Add the chopped ginger, garlic in the pan. Saute for some seconds. Add the chopped curry and mint leaves saute for some seconds too. Add the chopped red bell peppers and onions. Stir fry for 3 minutes. Add the stock cubes, fish, Asmie's Kitchen Curry Powder and Mixed Spices, stir fry and allow to cook for 5 minutes. 

   Fish Sauce is ready! Serve with Coated Tofu and enjoy!© Asmie's Kitchen 

Grilled Maize Salad

  Ingredients:

4 grilled maize

2 peeled & chopped carrots

1 chopped cucumber

1 chopped onion

2 tbsp olive oil

2 tbsp Apple vinegar

1 tsp chopped garlic

1 tsp chopped ginger

Salt to taste

  Method

In a bowl, cut the maize with a knife or use your hand. Add the chocolate onion, carrots, cucumber, garlic, ginger, salt, olive oil and apple vinegar. Mix well. 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

Suya Spice Potatoes

This is what I called 3 ingredients recipe. A simple yet delicious quick fix. Apart from using Suya Spice for Suya, there are other ways you can use your Suya Spice. One of the ways is Suya Potatoes. Video has been uploaded on my YouTube Channel. Don't forget to like and subscribe to my YouTube Channel for more exciting recipes.

  Ingredients:.

3 cups Sweet or Irish potatoes (peeled & cut into cubes)

2 tbsp Suya Spice

4-5 tbsp oil 

  Method

Place a medium pot on the fire. Put the potatoes in the pot and add some water to cover the content. Cook on medium flame till you inserted a fork in the potatoes and it comes out clean. Remove the pot from the fire and strain.

  Heat the oil in a pan. When hot, add the potatoes and Suya spice. Stir to combine all the ingredients. Cook for 3 minutes and Suya potatoes is done.

  Serve with salad of your choice 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

Eggs Fra Diavolo (Eggs in Spicy Tomato Sauce)

Ingredients:

5 hard boiled eggs

3 cups blended tomatoes

Tomato paste

1 chopped red chilli Pepper

1 chopped onion

3 chopped garlic

1 tsp chilli flakes

3 stock cubes

1/2 cup oil

  Method

Heat the oil in a pan. Add the hard boiled eggs and fry for few minutes, till golden brown. If the oil is spluttering, cover the pan with a lid. Flip the other side and fry for few minutes. Remove the eggs from the pan.

If the oil is much, reduced it. Saute the chopped garlic in the oil. Add the chopped onions and fry till translucent. Pour the blended tomatoes, tomato paste, chopped chilli pepper, chilli flakes and stock cubes. Stir and allow to cook till thick and the content has reduced. Add the fried eggs, cover the pan and cook on medium- low flame for 5 minutes. Egg Fra Diavolo is ready! Serve with flat bread, linguine pasta, 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

Tofu Sauce (Awara Sauce) 2

Ingredients:

3 cups chopped tofu (Awara)

2 cups grated tomatoes, onions, red bell peppers, ginger, garlic, fresh curry and mint leaves

1 diced onion

1/2 cup chopped spring onions

1/4 cup oil

3 stock cubes

1 tsp Asmie's Kitchen Curry Powder

1 tsp Asmie's Kitchen Mixed Spices

1 tsp thyme

1/8 tsp Fennel seeds

1/8 tsp Cumin seeds

Method

Heat the oil in a pan. Add the cumin and fennel seeds. Allow to splitter for 30 seconds. Add the ground vegetables i.e grated tomatoes, onions, etc Season with stock cubes, spices and stir fry for 5 minutes. Add the tofu and stir. Cook for 5 minutes. Then add the onions and chopped spring onions, stir. Cook on medium to low flame till the onions are cooked. Tofu Sauce is ready! Serve with White rice or pasta. ©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

Potato Cake

Ingredients:

10 medium sweet potatoes (peeled & cubed)

1 cup blended or grated, ginger, garlic red bell peppers & onions

1/2 cup chopped spring onions

1 chopped onion

2 cups minced cooked chicken or beef

3 - 4 stock cubes

1 tsp Asmie's Kitchen Curry Powder

1 tsp Asmie's Kitchen Mixed Spices

3 cups crushed cornflakes or bread crumbs

1 to 1/2 cups sifted flour

Oil for shallow frying

  Method

Cook the potatoes till soft and strain. Mash in a bowl. Add the grated ginger, garlic, red bell peppers, onions, chopped spring onions, chopped onions, spices, stock cubes, minced cooked chicken or beef and mix. Mould into balls and flatten with your hands to make it a bit flat. 

  Mix the flour with water and some salt. Set aside.

  Coat the potato cakes one after the other in the flour mixture then into crushed cornflakes or bread crumbs. Arrange in a tray. 

  Heat the oil in a frying pan. Fry the potato cakes till golden brown, flip the other side and fry till golden brown too. Don't over crowd the pan when frying. Repeat the process till you exhaust all the potato cakes. Serve warm with tomato sauce. © 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

Grilled Maize on Gas Stove

Ingredients: 

Fresh Maize

Optional:

Lime 

Chilli flakes

Parsley

  Method

Switch on the gas stove. Place the maize. Just as it is in the video. The flame should be low to avoid burning the maize. Grill until you hear sound from the maize. Flip and grill the other side. That's how you will continue doing until the entire maize is charred. Remove from the gas stove and switch it off. Serve warm! 

  Optional:

For tangy and hot taste! 

Squeeze lime juice on the maize. Sprinkle some chilli flakes and garnish with chopped parsley. 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

French Toast Cups

Ingredients:

2 cups bread cut into cubes

4 eggs

1 cup milk

1/2 tsp Vanilla flavour

  Method

Grease the muffin tray with some oil or melted margarine.

  In a bowl, add the milk, eggs and vanilla flavour. Whisk well. Set aside.

  Add the bread cubes into the muffin holes. Pour the egg - milk mixture into the muffin holes, on top of the bread. It should fill the holes. Bak in a preheated oven till golden brown. Serve with maple syrup or honey 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

Sauteed Meat with Flat Bread & Slaw

2 cups flour 

Pinch of salt

Water

Method

Seive flour in a bowl. Add the salt and some water. Knead to form a soft dough. Cut into pieces. Mould into balls. Roll each ball flat with a rolling pin. 

Heat a non-stick pan on fire. Place the flat bread, one at a time. Cook for 2-3 minutes. Or till some brown spots appear on the bread. Flip over and fry the other side. Remove from the pan. Repeat the process till you exhaust the dough. Set aside.© Asmie's Kitchen

  Ingredients of Sauteed Meat

1/2kg roasted meat (cut into cubes)

1 tsp ground coriander

Salt to taste

1 tbsp honey

2 tbsp olive oil

 Heat the oil in a pan. Add the roasted meat, salt and ground coriander. Cook for 5 minutes. Add the honey and stir. Cook for a minute. Remove from the fire and set aside.© Asmie's Kitchen

    Ingredients of Slaw:

1/2 cup shredded cabbage

1/2 cup grated carrots

Pieces of mint leaves

1 tbsp Olive oil

Salt to taste

1 tbsp lemon juice

  Method

In a bowl, mix all the ingredients together and set aside.© Asmie's Kitchen

  Serving

Place the flat bread in a plate. Add the meat and top with the slaw. 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

Tofu (Bean Curd) Sauce

Ingredients:

2 cups (chopped fried tofu)

3 cups chopped red bell peppers and onions

1 tbsp ground ginger, garlic, fresh curry leaves

1 handful of shredded cabbage

1/2 handful of diced cucumber 

1 cup chopped tomatoes

3 tbsp soya oil

2 stock cubes

1 tsp Asmie's Kitchen Curry Powder

1 tsp Asmie's Kitchen Mixed Spices

1 tsp Coriander Powder

Method

Heat the oil in a pan. Add the ground ginger, garlic and fresh curry leaves. And saute for 30 seconds on low flame. Add chopped tomatoes, onions, red bell peppers, shredded cabbage, cucumber and stir fry till almost cooked. Add the chopped fried tofu, seasonings and spices and stir fry. Cook for 3-5 minutes on medium flame. 

  Serve with White Rice, Cous Cous, etc© Asmie's Kitchen

Yogurt Dessert

This is a simple Greek Yogurt recipe. Made with few ingredients: Greek Yogurt, fruits and granola. You can serve it chilled or when it has become blocked in the freezer, you will cut it according to the size you want and serve. 

 Ingredients:

3 cups Greek Yogurt

1/4 cup granola

1 chopped Apple

Pieces of chopped Grapes

3 tbsp Granulated sugar

  Method

Add the granulated sugar in the Greek Yogurt and stir.  

  Place a parchment (baking paper) on a tray, preferably baking tray. Pour the Greek Yogurt on top of the parchment paper, spread it with a spoon. Add granola and chopped fruits on top of the yogurt. Put in the freezer to chill or freeze for hours to become block. Cut with a knife 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

One Pot Sweet Potato Porridge

   The video has been uploaded in my YouTube Channel, watch, like and Subscribe to my YouTube Channel do more exciting recipes. 

And when you make yours, don't forget to send your picture to me 😊

Ingredients:

3 medium sweet potatoes (Peele & diced)

2 boiled eggs (sliced)

1/2 cup chopped red bell peppers

1 diced onion

1/2 cup chopped ugu leaves

3 stock cubes

1 tbsp Asmie's Kitchen Curry Powder

1/2 tsp Asmie's Kitchen Egyptian Spice Mix

1 tsp Asmie's Kitchen Ground Pepper

1 tsp Asmie's Kitchen Mixed Spices

1 tbsp ground fresh curry, mint, coriander, rosemary leaves, ginger and garlic

5 tbsp soya oil

Method

Place a medium clean pot on fire. Add the diced Potatoes and water to cover the potatoes just like it's in the video. Cover the pot and allow to cook halfway. 

  Add the ground fresh curry, mint, rosemary, coriander, ginger and garlic with diced red bell peppers, onions, stock cubes and oil. Stir and cover the pot allow to cook for 5-10 minutes on medium flame. Make a paste with 1 tsp flour and some water, add to the pot and stir. This is to thicken the potato porridge a bit. 

  Add the sliced eggs and ugu leaves, stir gently in order not to break the sliced eggs. Cover the pot and cook for 5 minutes.

  Tadaa! Potato Porridge is ready! Serve warm and enjoy!! © Asmie's Kitchen

Healthy One Pan Fish & Veggies Sauce

Ingredients:

1 small bowl of fried fish (deboned & cut into medium size)

 1 handful of chopped ugu leaves (you can use spinach or any green vegetable of your choice)

1 handful of diced green beans

1 large sliced onion

1 cup chopped spring onions

1 sliced red bell pepper

2 cups chopped tomatoes

1 can baked beans

2 stock cubes

1/2 cooking spoon oil

1 tsp ginger cut into match stick

  Method

Heat the oil in a pan. Add the ginger & saute for few seconds. Add the fish and stir fry for 3-5 minutes on low flame. 

Increase the flame to medium, add the red bell pepper and chopped spring onions. Stir fry for 2 minutes. Add green beans, onions, stock cubes and stir fry till the onions are halfway cooked. Add the chopped tomatoes, stir, cover the pot and allow to cook for 10 minutes on medium flame. Drain the baked beans. Add the baked beans and chopped ugu leaves and stir. Cook for 5 minutes. 

  Serve alone or with white rice, pasta, cous cous, 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

Chakalaka Sauce

Ingredients:

1 small can baked beans

2 cups chopped tomatoes

1/2 cup chopped red bell peppers

1/2 cup chopped green bell peppers

1 cup shredded carrots

1 cup chopped onions

1/2 tsp Asmie's Kitchen Ginger Powder

2 stock cubes

1/4 tsp crushed garlic

Some oil

Method

Heat the oil in a pan. Add crushed garlic, onions, red bell peppers, green bell peppers and fry till halfway cooked. Add the tomatoes, shredded carrots, stock cubes, ginger and stir. Cover the pan and allow to cook for 10-15 minutes on medium flame. Add the baked beans and stir. Cook for 3-5 minutes and serve with white rice or 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

Meat ball sauce

Ingredients:

1/4kg minced meat

1 egg

Salt to taste

 1/4 tsp ground black pepper

1 cup breadcrumbs

1 cup flour

3 cups chopped or blended tomatoes, red bell peppers & onions

1 tbsp ginger & garlic paste

1 tsp curry

2 stock cubes

1/2 bottle oil for frying

Put the minced meat in a bowl. Add the egg, salt, some ground black pepper, breadcrumbs. Mix and mould into balls. Dip in flour one at a time and arrange in a tray.
  Heat the oil in a pan and fry the meat balls till golden brown. Pack and set aside.

  Heat some oil in a pan. Fry the ginger and garlic for 30 seconds on low flame. Add the chopped or blended vegetables tomatoes, onion and red bell peppers, stock cubes and curry powder. Stir fry now and then till fried. Add the meat balls and stir gently, don't over stir. Cover the pan and allow to cook for few minutes. Serve with white rice or food of your choice.© Asmie's Kitchen

Blanc Soup (White Soup)

Ofe Nsala known as White Soup, is an Igbo Soup mostly of Anambra people. It's called White Soup because palm oil is not used in the soup. It's my first time of cooking the soup and it tasted delicious. I love cooking Igbo soups, they are healthy and delicious. I didn't get utazi leaves in the market, so the Igbo seller advised me to use uziza leaves. It has a nice aroma when used in soup.

 It's a very simple recipe and a must try.

Ingredients:

1 cat fish (cut into 3 pieces)

1 slice of fresh yam (cut into cubes)

1 tsp uziza seeds

1 scotch bonnet

1/4 cup crayfish

2 handfuls uziza leaves

1/2 tsp Ogiri (daddàwa)

2 stock cubes

Salt to taste

Method

Place a medium pot on the fire. Add the fish, yam cubes and water to almost cover the fish. Cook till the yam cubes are cooked. Pick out the cooked yam with a fork and pound in a mortar or blend in a blender with some warm water to make a paste. 

  Grind the uziza leaves, uziza seeds, scotch bonnet, crayfish and Ogiri in a mortar. Add to the pot of the fish and stir. Allow to cook for minutes. Then add the yam paste that you have blended or grind in the mortar. Stir to thicken the soup. Cook on low flame.

  White Soup is ready! Serve with pounded yam, eba, semovita, 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

***

You will get the ingredients in the market from Igbo sellers. 

Garden Egg Stew

Garden Egg Stew is a delicious and healthy stew. And easy to cook. Can be served with potatoes, yam or white rice especially for those that love garden eggs. It's a must try recipe. Video has been uploaded on my YouTube Channel "Asmie's Kitchen" Don't forget to Like and Subscribe to my YouTube Channel for more exciting recipes. 

Ingredients:

2 large garden eggs (cut into cubes & blend)

2 cups blended red bell peppers, onion, spring onions garlic, mint & curry leaves

1 large fresh herring fish (shawa) cut into medium size

1 diced onion

1 cup chopped spring onions

1 cup chopped ugu leaves

1 cooking spoon oil

5 stock cubes

1 tsp Asmie's Kitchen Ground Pepper

1 tsp Asmie's Kitchen Egyptian Spice Mix

1 tbsp Asmie's Kitchen Curry Powder

Few pieces of Fennel seeds

Few pieces of Cumin seeds

 Method

Heat the oil in a medium pot. Sprinkle cumin and fennel seeds. Allow to splutter for few seconds. Add the blended red bell peppers, onions, garlic, spring onions, curry and mint leaves. Season with seasoning and spices. Stir now and then till fried. Add the blended garden eggs and stir occasionally till fried. Add the fish and stir gently in order not to break the fish. Allow to cook for 5 minutes. Add the diced onion and spring onions. Stir and cook for 5 minutes. Finally, add the chopped ugu leaves and stir gently. Cook on low flame for 5 minutes.

  Garden Egg Stew is ready! Serve with potatoes, yam or white rice 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

Chicken Veggies Noodles

Ingredients:

1 pack noodles

Chunks of chicken breast

1 cup diced red & green bell peppers & onions

1 handful of chopped spring onions

1 handful of green peas

3 tbsp oil

1 tsp Asmie's Kitchen Curry Powder

1/4 tsp Asmie's Kitchen Egyptian Spice Mix

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

Few pieces of Cumin seeds

Few pieces of Fennel seeds

    Method

Parboil the noodles and strain.

  Place a pan on the fire. Add the oil, cumin and fennel seeds. Allow to splutter for few seconds.

  Add the green peas, diced red, green bell peppers and onions. Stir Fry for 3 minutes. Add the chunks of chicken, seasoning and spices. Stir in the parboiled noodles and spring onions. Stir Fry and allow to cook for few minutes on low flame. Noodles is ready to serve. © Asmie's Kitchen

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Grilled Scrambled Eggs Sandwich

Ingredients:

8 sliced bread

3 eggs

1 handful of chopped spring onions

1 diced onion

1 stock cube

A dash of Asmie's Kitchen Curry 

A dash of Asmie's Kitchen Egyptian Spice Mix

3 tbsp oil

  Method

Whisk the eggs in a bowl. Add seasoning, spices, onions and spring onions. 

  Heat the oil in a pan. Pour the eggs and allow to set. Stir Fry to scramble. Remove from the pan.

 Switch on the toaster. When hot, brush the toaster with oil or melted margarine. Place 2 sliced bread. Add 2-3 spoonful of the scrambled eggs. Cover the 2 sliced bread with another 2 sliced bread. Close the toaster and toast.

Repeat that to the remaining sliced bread. 

 Serve with tea or a lone 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

Carrot Fried Rice

Ingredients:

1 cup parboiled rice

1 cup grated carrots

2 eggs

1 cup grated red bell peppers, onions, carrots garlic & fresh curry leaves

1 large diced onion

1 handful chopped spring onions

1 tsp Asmie's Kitchen Curry

1 tsp Asmie's Kitchen Mixed Spices

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

4 - 5 stock cubes

Few pieces fennel seeds

Few pieces Cumin seeds

1/2 Cooking spoon oil 

       Method

Heat some oil in a pan. Sprinkle the fennel and cumin seeds in the hot oil. Allow to splutter for 30 seconds. 

  Add the grated bell peppers, onions, carrots, garlic, fresh curry leaves and stir fry for 5 minutes on medium flame. Add the grated carrots, diced onions, stock cubes, spices and stir fry now and then till almost cooked. 

 Move the vegetables to one side of the pan. Break the eggs in a bowl and sprinkle 1/2 crushed stock cube and whisk. Pour the eggs in the pan and allow to set. Then stir to scramble. Add the parboiled rice and mix the scrambled eggs with the rice. 

 Add the spring onions and stir. Cook on low flame for 3-5 minutes. 

 Carrots Fried Rice is ready!© 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

Huevos Rancheros

Ingredients:

2 tbsp oil

1 chopped onion

2 cups of chopped tomatoes

2 chopped green chillies

1 stock cube

A dash of baking powder ( in case the tomatoes are sour)

Method

Heat the oil in a pan. Fry the chopped onion till translucent. Pour the chopped tomatoes, chopped green chillies stock cube and baking powder. Stir fry till cooked. Remove from the fire and set aside.

   FRIED EGGS

Heat 2-3 tbsp oil in a pan. Break the eggs gently in the pan, one after another. Don't whisk. Sprinkle some salt or crushed stock cube on top of the eggs. Cover the pot and allow to cook for 2-4 minutes in low flame. Remove the eggs from the pan.

 SERVING:

Place two tortillas in a plate. Place the fried eggs on top of the tortillas. Add the tomato sauce. 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