Ingredients:
1 pack of spaghetti
6 carrots (peeled & diced)
Green beans (diced )
1/2 small cabbage (shredded )
1 medium cup blended tomatoes, bell peppers & onions
1 diced onion
Salt to taste
1 tbsp mixed spices
1 tbsp curry
1 tsp crushed garlic
1 tbsp ginger
1 cooking spoon oil

Method
Parboil the spaghetti, wash and strain. Set aside.
  Heat the oil in the pan, add the blended veggies and fry. Add the carrots, cabbage, green beans, onions, seasonings and spices. Fry for 5 minutes. Add the parboiled spaghetti and stir fry.  Allow to cook for few minutes.
   Your Spaghetti is ready!
(c)Asmie's Kitchen 

Spaghetti
Ingredients :
Spaghetti
Water
Method
Bring some water to the boil.  Add the spaghetti and stir. Cover the pot and allow to boil. Remove the pot from the fire. Wash the Spaghetti and strain. Rinse the pot and place it back on the fire. Add some water and bring to the boil. Add few drops of oil, then add the Spaghetti and stir. Cook on low heat till the water is absorbed.
  Remove from the fire, pack and set aside.
(c)Asmie's Kitchen

    Cucumber  & Egg Sauce
Ingredients :
1 cucumber (thinly sliced )
2 eggs
2 carrots (peeled & cut vertically)
1 diced onion
1 cooking spoon grated Bell peppers & onions
Seasonings
1 tbsp mixed spices
1 cooking spoon
Method
Heat the oil in a pan. Add the grated veggies and onions, stir fry for five minutes. Add the carrots and spices,  fry for 5 minutes. Break the eggs and pour inside the pan. Allow to set. Then stir fry and add the sliced cucumber. Allow to simmer for few minutes.
  Serve with the Spaghetti.
(c) Asmie's Kitchen

  BEAN PUDDING
Ingredients:
2 cups beans
3/4 bell peppers (cleaned and cut)
1 onion ( chopped)
Crayfish
Salt
2 stock cubes
1/2 small cup oil
1 tbsp mixed spices
2 boiled sliced eggs
2/4 tbsps crayfish

Method
Soak the beans with some water. Allow it to soak for 15 mins. Wash and remove the peel. Blend with bell peppers and onion. Add some water, seasonings, spices, cray fish, sliced boiled egg and palm oil or vegetable oil. Stir thoroughly. Pour in a Santana leather and cook in warm water. Till cooked.
 
  Egg Sauce
Ingredients :
4 eggs
1 cup blended bell peppers & onions
1-2 handfuls chopped spinach/ moringa
1-2 stock cubes
Salt to taste
Spices (garlic, pinch nutmeg, black pepper, curry & mixed spices)
1 cooking spoon oil
1 diced onion

Method
Heat the oil in a pan, add the blended veggies and fry for 5 minutes. Then add the diced onion, seasonings and spices and fry for 2 minutes. Break the eggs and pour inside the pot,  stir fry. Add the chopped spinach or moringa. Cook on low heat.
  Serve with Bean Pudding
©Asmie's Kitchen

   SPICY BEEF PEPPER SOUP
Ingredients:

1/2 kilo beef
3 Irish potatoes ( peeled & cubed)
2 carrots ( scraped & diced)
Some spring onions ( chopped)
1 diced onion
3-4 grated bell peppers & onions
1 tsp crushed garlic
1 tsp ground ginger
3 stock cubes
Salt to taste
Pinch nutmeg

Method
Wash and boil the beef put in a medium pot, add salt, pinch black peppers and spring onions. Cover and allow to boil. When beef is almost soft, add the grated bell peppers and onions, potatoes, seasonings and spices. After 5 mins, add carrots, and onions. Cook on low heat.
  Serve a lone or with any  dish of your choice.
©Asmie's Kitchen               

Ingredients:
3 small peak milk tin Semovita
1/2 small peak milk of cooked rice
1 1/4 tsp yeast
1 tsp baking powder
1 tsp salt
1 tbsp sugar

Method
Mix the semovita with the cooked rice, add some water and stir. But it shouldn't be too thick and too watery. It should be moderate. Add the yeast and stir. Cover with a clean kitchen cloth and allow it to rise for some hours.
  Then add the baking powder, salt, sugar and stir. Heat your iron ware till piping hot and fry on both sides till a bit brown.
  Set aside.

Bitter Leaf Soup
Ingredients :
1 medium bunch bitter leaf (washed, mashed & washed again & strain)
2 cups blended tomatoes, onions and bell peppers
Biscuit bones
1/2 kilo beef
1 small cup groundnut (grinded)
2 cooking spoon palm oil
Salt to taste
2 stock cubes
1 tsp crushed garlic
1 tbsp ground ginger
1 tbsp mixed spices

Method
Wash the biscuit bones and the beef. Pour in a medium pot and boil together with the blended veggies till the water absorbed. Add the groundnut and stir, allow to cook for 4-5 mins. Then pour the palm oil and stir now and then till the veggies is well fried. Pour a cup of water, add the seasonings and spices. Allow to boil  for for 5 minutes. Add the bitterleaf and stir. Cook on low heat for 5 minutes.
(c) Asmie's Kitchen

  MORINGA SOUP
Ingredients:
1/2 bunch moringa  chopped, washed & strained)
1/4 kilo beef
2 dry fish ( deboned)
1/4 small cup crayfish (ground)
3-4 cooking spoon blended tomatoes, peppers & onion
2 cooking spoons vegetable oil
2 stock cubes
1/2 tsp salt
1 tsp ginger powder
1 tsp crushed garlic
1 tsp ground pepper  (optional)

Method
Place a medium pot on the fire. Wash the beef and put inside the pot with some water, salt, ginger powder, crushed garlic and chopped onions. Cover the pot and boil till almost cooked. Then add the dry fish and boil for 4 mins. Add the blended vegetables and a little potash or 1/2 tsp baking powder. Allow it to boil till the water in the vegetables is absorbed. Add the vegetable oil and fry for 5 mins. Then add some water and stock cubes. Cover the pot and allow to boil. Taste for salt, if it is okay, you leave it. Add the ground crayfish and stir. Allow it to cook for 4-5 mins. Then lastly, add the moringa and stir. Reduce the heat and cook on low heat.
     Serve with Pounded yam or semovita.
©Asmie's Kitchen

Ingredients:
4 eggs
1 carrot (peeled & diced)
1 boiled potatoes (peeled & diced)
1 onion diced
1 handful of chopped spring onion
1 green pepper (seeded & diced)
1 tomato (deseeded & diced)
1/4 small cup liquid milk
1 bouillon cube
1/2 tsp chat masala
1 tsp mixed spices
Pinch black pepper
Pinch salt
1/2 cooking spoon olive oil

Method
Heat the oil in a pan, add the tomatoes, green pepper, carrot, boiled potato, onion, spring onion and fry for 5 mins.Season with bouillon cube and spices. Whisk the eggs with milk, salt and black pepper. Pour over the veggies and allow to set. Then scrambled the eggs.
   Serve with bread and tea.
(c) Asmie's Kitchen