Chicken Soup

Chicken parts (washed)

5 plump medium diced tomatoes

4 red or green chillies

2 green scotch bonnets 

1 large diced onion 

1 cooking spoon oil

5 chopped sprigs of fresh scent or curry leaves 

1 tsp Asmie's Kitchen Curry Powder

1 tsp Asmie's Kitchen Jollof Rice Spice

2 stock cubes

Salt to taste 

1/2 tsp Ras El Hanout spice 

1/2 tsp ground all spice 

Method

Heat the oil in a pan. Add the diced onions and fry till translucent. Add the diced tomatoes, stir and pour 2 cups water use 2.5ml measuring cup). Cover and bring to the boil. Add the chicken parts, spices, stock cubes and salt. Stir and allow to cook. Add the red or green chillies and green scotch bonnet. Cover the pot and cook for 5 minutes. Finally, add the chopped scent or curry leaves. Cook for 2-3 minutes.  

   Serve warm 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 

Tomato Egg Stir Fry

healthy and delicious recipes.

Ingredients:

4 large eggs 

5 plump tomatoes (cut each into 6)

1/2 cup chopped spring onions

1 chopped onion 

2 tbsps ketchup 

1 tsp chopped garlic 

1 tsp ground black pepper 

1 tsp Asmie's Kitchen Curry Powder 

1 1/2 tsp salt 

1 stock cube

4 tbsps oil 

Method 

Break the eggs in a bowl and season with 1/2 tsp salt and ground black pepper. Whisk well. Set aside.

  Heat 2 tbsps of oil in a pan. Pour the eggs, allow to set for 10 seconds. Stir Fry to scramble, don't over fry the eggs. Pack in a bowl and set aside.

 Heat 2 tbsps oil in the same pan but clean it first before adding the oil. Add the chopped onion and garlic. Stir Fry till the onions are translucent. Add the tomatoes, chopped spring onions,1 tsp salt, 1 tsp ground black pepper and 1 tsp Asmie's Kitchen Curry Powder. Stir and allow to cook for 5 minutes. Add 2 tbsps ketchup, 1/3 cup water and 1 stock cube. Stir and cook for 3-5 minutes. 

  Serve warm with 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 

Turmeric Rice

This is a simple and delicious rice dish with a very nice aroma of some spices like all spice, fennel seeds, black pepper, etc. Cooked with few ingredients. This is an Iftar Inspiration.  Hope you will try the recipe.

 Ingredients:

2 cups rice (use 250 ml measuring cup to measure the rice)

1 cup blended red bell peppers, onion, garlic, mint & fresh curry leaves 

1 medium diced onion 

2 tbsp turmeric powder

1 tsp ground all spice 

1/2 tsp ground fennel seeds 

1 tsp Asmie's Kitchen mixed spices

1 tsp ground black pepper

1 tsp ground pepper (yaji)

1 medium cooking spoon oil

4 stock cubes

Salt to taste

Method 

Place a medium pot of water on fire. Bring to the boil, add rice (free of stones) and stir. Cover the pot halfway and parboil. Wash with water and strain in a strainer. Set aside.

  Heat some oil in a pot or rinse the pot you parboil the rice and use it. Add the blended onion, red bell peppers, half of the diced onion, garlic, mint and fresh curry leaves. Stir and cook on low flame till the onions are translucent. 

 Add the parboiled rice and stir to combine with the other ingredients. Cook on low flame for 5 minutes. Pour 2 cups of water, season with stock cubes, ground fennel seeds, ground all spice, Asmie's Kitchen Mixed Spices, ground pepper, ground black pepper and turmeric powder. Stir, add the remaining diced onions and cover the pot. Increase the flame to medium. Cook till the water in the rice is absorbed. Serve warm and enjoy! Feel free to serve with salad 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 

Mediterranean Egg Salad

  Ingredients:

5 eggs 

1 medium cucumber (chopped)

4 plump tomatoes (chopped)

1 medium onion (chopped)

Avocado (piya)

Olive oil 

11/2  tsp ground black pepper

1 1/2 tsp ground pepper (yaji)

1 1/2 tsp crushed chilli pepper

1 1/2 tsp salt 

Method

Wash the eggs with cool water and boil for 7-10 minutes on medium flame. Remove from the fire, strain and put the eggs inside a bowl of water for 5 minutes. Peel the eggs one after the other and cut each egg into 4 pieces. Season with 1/2 tsp ground black pepper, 1/2 tsp ground pepper, 1/2 tsp crushed chilli pepper, 1/2 tsp salt and drizzle some olive oil over it. Toss or mix with wooden spoon to combine. Arrange the boiled eggs in a plate. Set aside.

  In a medium bowl, add the chopped cucumber, onion, tomatoes and avocado 🥑 Season with 1 tsp salt, 1 tsp ground black pepper, 1 tsp crushed chilli pepper, 1 tsp ground pepper and drizzle some olive oil over it. Mix with wooden spoon or toss to combine. 

  Add tablespoons of the chopped vegetables over the seasoned boiled eggs. 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 concept of the copyright owner ©Asmie's Kitchen 

Fish Jollof Rice

A simple healthy and delicious rice dish. This is a quick fix. Video has been uploaded on my YouTube channel Asmie's Kitchen. Don't forget to subscribe to my YouTube channel for more simple healthy and delicious recipes.

 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. 

  Serve warm 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 concept of the copyright owner ©Asmie's Kitchen 

Garden Egg Sauce

 Ingredients:

4 medium garden Eggs 

Fish (deboned)

1 diced onion 

1/4 cup ground crayfish

1 medium bowl blended tomatoes, peppers, garlic, fresh curry leaves & onions 

1 tsp Asmie's Kitchen Jollof rice spice

1 tsp Asmie's Kitchen mixed spices 

3 stock cubes 

1 cooking spoon oil 

  Method

Wash the garden with clean water, cut into medium size. 

Place a medium pot of water on fire. Add the diced garden eggs.  Cover and cook till soft. Strain and pound in a mortar (turmi). Pack in a bowl and set aside.

  Heat the oil in a medium pot. Add the cumin seeds and allow to splutter for few seconds. 

Pour the blended tomatoes, red bell peppers, garlic, fresh curry leaves and onions. Stir and allow to cook till the oil appears on top of the blended tomatoes, etc. Add the crayfish, Asmie's kitchen jollof rice spice, Asmie's Kitchen mixed spices, onions and de boned fish. Stir, cover the pot and cook for 5 minutes.

  Serve with cooked yam, white rice,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 

Gurasa with Egg

  Ingredients:

3 large gurasa 

4 eggs 

1 tsp ground black pepper

1 tsp salt 

1 tsp ground pepper

1 chopped onion

1/4 cup chopped spring onions

1 large chopped red bell pepper 

1/2 bottle oil 

  METHOD

Place your steam pot on fire. Pour some water inside the steam pot. Cover and bring to the boil. Open the steam pot and place the gurasa. Cover and steam til soft. Remove from the steam pot and cut into desired sizes. 

 Break the eggs in a bowl, add salt, ground black pepper, ground pepper (yaji), chopped spring onion, chopped spring onions, red bell peppers and whisk. 

  Heat some oil in a pan. Coat the gurasa one after the other in the whisked eggs and fry in the hot oil till golden brown. Repeat the process till you exhaust the gurasa. 

  Serve alone, with tea, ground pepper or salad 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 concept of the copyright owner © Asmie's Kitchen 

Brown Beans and Veggies Soup

 Ingredients:

1 cup brown beans (250 ml cup)

2 cups shredded cabbage 

1 cup diced carrots

1 cup diced onions  

1 cup chopped tomatoes 

1 tsp chopped garlic

1 tsp ground black pepper 

2 stock cubes

1/4 cup oil

1 tsp salt to taste 

3 cups water 

1 tsp Asmie's Kitchen Jollof Rice Spice for reddish colour and taste

  METHOD

Remove dirts from the beans and soak overnight. Strain the water from the beans and boil with water for 20 minutes. You can add a small potash if you want to hasten the beans to cook on time. Remove the pot from the fire. Wash the beans three times with water and strain. Because sometimes the beans are bitter. Washing it reduces the bitterness.

  Rinse the pot with some water, place it back on the fire. Add the beans and some water to cover the beans. Cook till the beans is almost cooked. Don't over cooked the beans.

Remove from the fire again. Wash three times with water and set aside. 

  Rinse the pot and place it back on fire. Heat the oil in the pot, add the carrots, leeks or the hard part of spring onions and onions. Fry till halfway cooked. Add the chopped spring onions, garlic, tomatoes, cabbage, stock cubes, salt and Asmie's Kitchen Jollof rice spice, ground black pepper and the water. Cover the pot and bring to the boil. Then add the beans, stir and cook till the beans is completely cooked. Serve watery 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 Pepper Soup

As we all know that Chicken Pepper Soup is an appetizer and is also best for treating catarrh. Chicken cooked till tender in chicken stock. With spices that add aroma to cooking. Asmie's Kitchen Jollof rice is used to add reddish colour and taste to the pepper soup. Asmie's Kitchen Mixed Spices, ground pepper and ginger are also used to add more taste and aroma to my cooking. My spices are one of my secrets of cooking.

  Video has been uploaded on my YouTube channel Asmie's Kitchen. Don't forget to subscribe to my YouTube channel for more simple, healthy and delicious recipes. 

  Ingredients:

1 medium chicken (cut into desired sizes)

1/3 cup grated or ground red bell peppers, onions, garlic & fresh curry leaves

1 diced onion 

Few pieces of cloves & black pepper

1 tsp Asmie's Kitchen Ground pepper

1 tsp Asmie's Kitchen mixed spices

1 tsp Asmie's Kitchen Jollof rice spice 

1 tsp Asmie's Kitchen ground ginger 

2-3 stock cubes 

Salt for taste (optional)

2 tbsps washed and chopped scent leaves 

  Method

Wash the chicken and put inside a pot. Add the ground red bell peppers, onion, garlic, fresh curry leaves, spices, stock cubes and salt. Pour 1 medium bowl of water to cover the chicken. Cover the pot and cook till almost tender. Add washed and chopped scent leaves. Cook for 5 more minutes on medium to low flame. Serve watery and enjoy!©Asmie's Kitchen

  All right reserved. No one should copy or transmitted in any form or by any means without the consent of the copyright owner© Asmie's Kitchen 

 ***.                     **** 

You can buy our spices that will change the taste of cooking and add more flavour to your cooking @Asmie's Kitchen Pickup and delivery available. Delivery nationwide. 

1* Curry powder 1000

2* Mixed Spices.  1000

3. Jollof rice spice 1000

4* Secret of Cooking Spice 1000

5* Baharat/ 7 Spices/Egyptian Spice Mix 1500

6*Malaysian Curry powder.      1300

7. Ground pepper yaji).       1000

8. Ground ginger.            1000

9* Ground garlic.                    1200

Sweet Potato Salad

This is a simple yet delicious and healthy salad. You can hardly taste the sweetness of the potatoes. Made with few ingredients but taste so delicious. This is one of my favorite salads. 

   Video has been uploaded on my YouTube channel Asmie's Kitchen. Don't forget to subscribe to my YouTube channel for more simple healthy and delicious recipes.

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. 

  Serve alone or with food 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 ©Asmie's Kitchen 

Roasted Sweet Potatoes

3 medium sweet potatoes (peeled & cut into cubes)

1 cup grated red bell peppers & onion

1 tsp salt

1 tsp Asmie's Kitchen Mixed spices

1 tsp Asmie's Kitchen Jollof Rice spice for reddish colour 

1 tsp Asmie's Kitchen Malaysian Curry powder

1 tsp paprika 

1 stock cube (crushed)

1/4 cup oil

  Method

Brush a baking tray with some oil and set aside. 

  In a medium bowl, add all the spices, salt and stock cube with the oil. Whisk well. Add the potatoes and mix to combine. Add to the baking tray and bake in preheated oven for 25-30 minutes. Serve a lone or with salad 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:

1 cup is 250ml (a measuring cup) which is equivalent to 1 small empty peak milk tin.

ASMIE'S KITCHEN HOMEMADE SPICES @ affordable prices 👇 Location: Kaduna. Delivery nationwide.

1. Curry powder.               1000

2. Mixed spices.                 1000

3. Jollof Rice spice.              1000

4. Secret of Cooking Spice  1000

5. Baharat/ 7 Spices.              1300

6. Malaysian Curry powder 1200

7. Ground ginger.                   1000

8 Ground pepper (yaji).         1000

9. Ground garlic.                     1200

Brown Beans Soup

 Video has been uploaded on my YouTube channel Asmie's Kitchen. Don't forget to like and subscribe to my YouTube channel for more simple, healthy delicious and exciting recipes.

 Ingredients: 

1 cup brown beans ( soaked overnight)

4 peeled diced carrots 

Raw tofu (Danyen Awara) You can use mince meat or sausage

1/2 cup diced spring onions

1/2 cup chopped ugu leaves (you can use spinach)

1/2 cup diced tomatoes

4 cups water 

1 large chopped onion 

1 tsp chopped garlic 

3 stock cubes 

1 tsp Italian seasoning

1 tsp Asmie's Kitchen Curry powder 

Salt to taste 

1/4 cup oil

  Method 

Wash the brown beans repeatedly with water. Strain and set aside.

  Heat the oil in a medium pot, add the crushed tofu and fry till lightly brown. Add  chopped onion and garlic. Fry till the onions are translucent. Add the carrots, onions and spring onions. Stir fry till the vegetables are halfway cooked. Pour the water, boiled beans, tomatoes, stock cubes, Italian seasoning, Asmie's Kitchen Curry powder and some salt. Cover the pot and cook till the beans are soft. Lastly, add the chopped ugu leaves. Cook for 5 minutes. Serve watery 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 

1 cup (250ml measuring cup) water is equivalent to 1 small empty tin of milk.

Spices sold in Asmie's Kitchen @ affordable prices 👇

Curry powder    1000

Mixed spices.    1000

Secret of cooking spice 1000

Jollof Rice spice.           1000

Baharat/ 7 Spices.     1300

Malaysian Curry powder. 1200

Ground ginger.         1000

Ground pepper.       1000

Ground garlic.          1200

Location : Kaduna

Delivery nationwide 

Tofu (Awara) Pancakes

Ingredients:

20 pieces raw tofu

1/2 flour flour or wheat flour

1/2 tsp salt

2 chopped red bell peppers (tattasai)

Feel free to add vegetables of your choice i.e grated carrots, sweet corn, grated zucchini,etc.  

1 cup water (use 250ml cup)

1/2 cup oil. You can add more if necessary 

Method

In a blender, add the flour, tofu and 1 cup water. Blend till smooth. Pour into a bowl, add the salt and chopped red bell peppers, mix to combine. If the batter is still thick, add 1/8 cup of water, that's 31ml cup. Note: the consistency of the batter should be slightly thick. Not watery. 

 Place a pan on fire. Brush the pan with oil. When the pan is hot, add a scoop of the batter, place the back of the scoop to flatten it. Drizzle some oil on top of the pancake and also round the pancake, to avoid sticking especially when flipping over. Allow to fry for 3 to 5 minutes. Flip over and fry the other side for few minutes. Remove from the pan gently and repeat the process with the remaining batter. 

  Serve with ketchup 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 Balls Sauce