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Garri Fortor

13:30 Asmie's Kitchen 0 Comments


This is a simple yet delicious Ghanaian Delicacy, known as garri Fortor. Whereby the garri is mashed or mixed with stew. 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, simple, delicious and healthy recipes.


 Ingredients:

2 cups Garri

Fried fish (deboned)

4 peeled carrots (cut into strips)

2 diced onions

2 cups shredded cabbage

4 cups blended tomatoes, onions, red bell peppers, ginger and garlic

1/2 tsp Asmie's Kitchen Mixed Spices

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

1 tsp Asmie's Kitchen Jollof Rice to add taste and colour

3 stock cubes

Small potash or 1/4 tsp baking powder

1 cooking spoon oil

METHOD

Heat the oil in a medium pot, add the blended tomatoes onions red bell peppers,ginger, garlic, potash or baking powder in case the tomatoes are sour. Stir fry now and then till the oil appears on top of the stew. 

As you are trying the stew, get a medium bowl. Pour the garri, add half cup of water (use 125ml measuring cup) mix the garri with a spoon, to get rid of the lumps. The water will soften the garri. Don't add too much water. 

  Back to the stew. Add the fried fish, spices and stock cubes, stir fry for 5 minutes. Add the vegetables i.e cabbage, carrots and onions. Stir, reduce the flame to low and cook for 5 minutes. Add the garri and stir.  Remove from the fire. Or cook for few minutes on low flame, then remove from the fire.

  Serve and enjoy! Some served it with fried plantains, some with salad. ©Asmie's Kitchen

All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen



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Tofu Vegetable Soup (2)

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 This is a simple yet healthy soup cooked with blended raw Tofu (Danyen Awara) instead of egusi. It's delicious and can be served with swallow of your choice. Feel free to use meat, chicken, offals (kayan ciki) or fish. You can also use spinach instead of ugu leaves.

 INGREDIENTS:

10 pieces of raw Tofu (Awara) 

Fried Fish (deboned)

2 cups chopped ugu leaves

5 cups/ I small bowl (just like the size of the bowl in the picture) full of blended tomatoes, red bell peppers, onions, ginger, garlic, fresh curry leaves

1 cooking spoon oil

3 stock cubes

1 tsp salt

1 tsp Asmie's Kitchen Mixed Spices

1 tsp Asmie's Kitchen Secret of Cooking Spice

1 tsp Onga Stew

1 tsp thyme

Little potash (kanwa) or baking powder

 METHOD

Use your big blender, and blend the tofu (Awara) without adding water. Pack from the blender and set aside.

Boil the blended tomatoes red bell peppers, onions, ginger, garlic, fresh curry leaves, thyme, with a little potash or baking powder in case the tomatoes are sour. 

 Add the oil and fry till the oil appears on top of the stew, add the fried fish, spices, stock cubes, salt and stir cook for 5 minutes. Add the blended raw Tofu and stir well. Cook for 5-7 minutes. 

 Reduce the flame to low. Add the chopped, washed Ugu leaves. Stir and cook for another 5 minutes. Your soup is ready! Serve with Eba or any swallow 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



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DASHISHI with CHICKEN STEW

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Dashishi is a northern traditional food made with Wheat (Alkama). It has nutritional value, especially for diabetic patients.

  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. 
  Remove from the fire, pack the Dashishi and serve with Stew or Vegetable Soup 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:
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.

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Jamaican Banana Fritters

07:14 Asmie's Kitchen 0 Comments


 

Ingredients:

1/2 cup sifted flour

4 medium bananas

3 tbsps sugar

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

1/2 cup water

1/2 cup oil for frying

  Method

Peel the bananas and put in a medium mixing bowl. Mash with a fork or a masher. Add the sifted flour, sugar, ground nutmeg, ground cinnamon and water. Mix all ingredients with a whisk or spoon. 

  Heat some oil in a pan, add tbsp of the mixture into the hot oil and fry till brown. Flip over and fry the other side till brown too. Repeat the process with the remaining mixture. Sprinkle some cinnamon sugar on top of the banana fritters and serve.© Asmie's Kitchen 

   CINNAMON SUGAR

Mix 1 tbsp sugar and 1/4 tsp cinnamon in a small bowl. 

  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: 

The cup I used is measuring cup that comes in set with spoons attached. 1 cup is 250ml.

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Banana Rice Pancakes

05:42 Asmie's Kitchen 0 Comments

 


This is a simple yet delicious breakfast Inspiration. It's also a lunch box idea for your children.

  Video has been uploaded on my YouTube channel. Don't forget to like and subscribe to my YouTube Channel for more exciting recipes.

  Let us know when you try any of our recipes. Share with us 🙂

Ingredients:

1 cup rice flour

3 ripe bananas

1/2 cup soya milk

2 tsps baking powder

3 tbsps sugar

Pinch salt

2 tbsps Oil

 METHOD

How to make rice flour at home 👇

Pour white rice (used for making tuwon Shinkafa) in a small blender for blending (groundsnuts, egusi, etc) blend the rice till it becomes powder. Seive and set aside.

   Peel the bananas and put in a bowl. Use a masher or fork to mash the bananas. Set aside.

In a medium mixing bowl. Add the rice flour, gradually add the soya milk, stirring till free of lumps. Add the mashed bananas, sugar, pinch salt, oil and stir or whisk with a whisk. 

  Place a pan on fire, it should be on medium flame. Brush the pan with some oil. When hot, add 2 scoops of the rice pancakes. Flatten it with the back of the scoop. Fry for 2-3 minutes. Flip over and fry the other side for 2-3 minutes. Remove from the pan. 

   Repeat the process till you exhaust all the remaining batter. Serve alone or with honey or maple syrup 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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