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 Ingredients:

300 naira tofu (Awara) (flaked/crumbled)

5 cups blended tomatoes, onions, red bell peppers, ginger, garlic, fresh curry leaves & spring onions

1 medium bowl cooked meat, kpomo & stock fish

3 cups wash and chopped spinach

3-4 stock cubes

1 tbsp thyme

1/2 tsp baking powder/ potash

1 cup palm oil

3 cups stock (gotten from the cooked meat, stock fish and kpomo)

1/2 cup ground crayfish

Method

In a medium pot, pour the blended tomatoes, peppers, onions, ginger, garlic, fresh curry leaves and spring onions. Add some potash or baking powder in case the tomatoes are sour. Stir and boil till the liquid in the tomatoes is almost absorbed.

  Add the palm oil, cooked meat, stock fish, stock fish. Stir and cook for 10 minutes. Add the crumbled tofu (Awara), stock cubes, thyme, crayfish and stock. Stir and cook for another 10 minutes. Finally, add the chopped spinach, stir and cook on low flame for 5 minutes. Serve with eba, semovita, pounded 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

Note: for the cups, I used measuring cups that comes in set. 

 Ingredients:

Fried coated fish (cut into large pieces)

1 cup shredded lettuce

2 cups shredded cabbage

1/2 cup chopped spring onions

1 thinly diced onion

1/2 cup chopped mint leaves

3 diced tomatoes

1/2 cucumber (cut into strips)

  Dressing:

2 tbsps oil

1 tbsp Apple vinegar or lemon juice

1/2 tsp salt

1/2 tsp ground black pepper

1/8 tsp chilli flakes

   Method

Add all the vegetables in a medium bowl. Add the fish and toss to combine. Drizzle the salad dressing and mix to combine. 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 owner ©Asmie's Kitchen

Ingredients:

1 cup parboiled rice

Fried Fish (deboned)

1/4 cup crayfish

3 boiled eggs

1 cup blended red bell peppers, onions, ginger, garlic & fresh curry leaves

1/8 tsp crushed locust beans / iru (daddawa)

1/2 tsp Asmie's Kitchen Malaysian Curry Powder

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

1 tsp Asmie's Kitchen Jollof Rice Spice

2 stock cubes

Few sprigs of fresh curry leaves/ basil leaves

1/2 cooking spoon oil

 Method

Heat some oil in a pan and fry the locust beans for a minute on low flame. Fry onions till translucent. Stir in blended red bell peppers, onions, ginger, garlic & fresh curry leaves. Fry for 5 minutes on medium flame. 

 Add fried fish, ground crayfish, fresh curry leaves, crushed stock cubes, spices and carrots. Stir and cook for 5 minutes. Stir in the parboiled rice, stir to combine. Cover the pot and cook for 5 minutes on low flame.©Asmie's Kitchen

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

  Ingredients:

1 cup chopped ugu leaves

3 cups blended tomatoes, red bell peppers, onions, ginger, garlic 

1 satchet of tomato paste

4 soft boiled eggs

1/8 tsp cumin seeds

1 tsp red bell pepper flakes

3 stock cubes

A dash of salt

1 tsp thyme

1/2 cup oil

Method

Heat some oil in a pan. Pour the blended tomatoes, red bell peppers, onions, ginger and garlic

 Stir and cook for 15 minutes. 

   Add the satchet of tomato paste and season with salt, stock cubes, thyme and dried red bell pepper flakes. Stir and cook for 5 minutes.

  Add the chopped ugu leaves and boiled eggs. Stir. Cover the pot and allow to simmer for 5 minutes.

  Serve with white rice, yam or potatoes.© 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

Ingredients:

4 ripe plantains

3-4 eggs

1/4 cup check spring onions

Salt to taste

Oil for shallow frying

Method

Peel the plantain and cut into thinly diagonal slice. Set aside.

  Whisk eggs with little salt. Add the chopped spring onions. And whisk lightly.

  Heat the oil in a pan. Coat the plantain one after the other in the eggs mixture and fry in hot oil on both sides till brown. Pack in a serviette to drain the oil. Repeat the same process till you exhaust the plantain and eggs.

Serve alone or with Ground pepper, Ketchup or tea ©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

  Ingredients:

20 pieces raw Tofu 

1/2 cup chopped spring onions (plus 2 tbsps for sprinkling before serving the dish)

2 chopped red chilli peppers 

1 chopped onion

1/2 tsp chopped garlic

1 tsp sesame seeds (plus 1 tsp for sprinkling before serving the dish)

1 tsp salt

1 tsp ground black pepper

1/2 cup water

1 tsp chilli flakes

1 tsp sugar

1/2 cup oil for frying or use 2-3 tbsp oil

  Method

In a medium bowl, add the raw tofu. Season with salt and black pepper. Toss to combine set aside.

   In another bowl, add chilli flakes, sesame seeds, sugar, chopped onion, spring onions and chilli peppers, stir well.

  Heat the oil in a pan, add the tofu and fry till golden brown. Flip and fry the other side till golden brown too. You can fry the tofu in two batches. If you use half cup of oil to fry the tofu, reduce the quantity of the oil in a small bowl. And set aside.

  Pour the sauce mixture over the fried tofu that is on fire. Make a paste with 1 tbsp corn flour and some water. Pour over the tofu. Stir gently. Cook for 5 minutes on medium to low flame. Sprinkle the sesame seeds and chopped spring onions.

   Serve 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