Ingredients For Naan:

2 1/4 cups of flour
1 tbsp sugar
3 tbsp milk or yogurt
1 tbsp oil
2 1/4 tsps yeast
1 or cup warm water

 Method
Soak the yeast in warm water with sugar, stir well. Set aside in a warm place to proof.

  Pour the flour in a bowl. Add the oil, mix and add the milk or yogurt. Mix well. Pour in the proofed yeast in the bowl of flour and mix. Knead to form a soft dough on a floured surface or board. Grease the bowl with some oil.

   Place the dough back into the bowl and cover with a clean cloth. Keep in a warm place to proof for 30 minutes. It will double in size.
  Gently punch the dough to deflate it. Knead again on a floured surface or board. Divide the dough into 5 or 6. Mould into balls. Sprinkle some flour on a board, roll the dough flat with a rolling pin. Dust the rolling pin with some flour to avoid sticking. Keep the flat naan bread on a floured tray or large board. Repeat the process with the remaining dough.
  Heat a non stick pan. Brush it with some oil. Gently place the naan bread in the pan. Cook for a minute or till some brown bubbles appear on the bread. Then flip over and fry the other side. Repeat the process with the remaining naan bread. Cover with a clean cloth and set aside.

      Beef - Potato Soup
Ingredients:

1/4 kg beef cut into medium chunks
1 medium sweet potatoes (peeled & cut into medium chunks) you can use Irish potatoes
1 chopped onion
3 chopped red bell peppers
1/2 cup grated tomatoes
1 tbsp ginger & garlic paste
2 stock cubes
Salt to taste
3 tbsp oil
1 tsp ground nutmeg, cloves and black pepper
1 tsp Moroccan spice
1 tsp curry or turmeric
2 tbsp grated curry and mint leaves
1 handful of chopped spring onion

  Method
Wash and boil the beef with sufficient water, ground black pepper, nutmeg and cloves. Cook till the beef is tender.

 Add the diced potatoes and cook for 5 minutes. Or until the potatoes is almost aldante. Add the grated tomatoes, red bell peppers, onions, seasonings and spices. Stir and cook for 5-7 minutes. Add half of the chopped spring onion. Cook on low flame for 30 seconds to 1 minute. Remove from the fire.
Serve with the naan bread 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:
     For  Cous Cous:

1/2 pack Cous Cous
1 large chopped onion
1 tbsp margarine/ butter
3 chopped carrots
1 handful of spring onions
1 cup blended red bell peppers & scotch bonnet
3 stock cubes
1 tbsp turmeric
1 tsp Moroccan spice
1 tsp Asmie's Kitchen Homemade ground ginger

  For Beef Stir Fry
1/4 kg beef (cut into medium size)
3 diced red bell peppers
2 diced green peppers
1 large diced onion
1 tbsp grated ginger and garlic
1 tbsp soy sauce
A dash of ground black pepper
1 tsp meat tenderizer
3 tbsp oil
 
Method

In a bowl, add the beef, soy sauce, meat tenderizer, a dash of black pepper, grated ginger & garlic paste. Stir well to combine. Cover and allow to marinate for an hour or more. You can marinate it over night.
  Heat some oil in a pan. Add the marinated beef and stir fry till the beef is golden brown. Add the diced onion, red bell peppers, green bell peppers and stir fry till the veggies are half cooked. Remove the pan from the fire and set aside.

 Cous Cous Stir Fry

  Pour the cous cous in a bowl. Add the margarine or butter, mix well with a fork. Add a cup of warm water and stir. Cover and soak for 5 minutes.

Heat some oil in a pan. Add the grated ginger and garlic. Fry some seconds. Add the chopped onions and stir fry. Add the blended bell peppers and scotch and fry. Add the diced carrots and stir fry. Add the spices and 3 stock cubes. Stir. Add the soaked cous cous and stir fry. Cook on low flame. Remove from the pan and set aside.
 Serve with the beef stir fry.
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Ingredients:
3 Fresh Fish (Herring) Sliced
3 diced large red bell peppers
2 diced green peppers
1 large onion (diced)
3 tbsp grated red bell peppers & scotch bonnet
2 eggs
4 stock cubes
Salt to taste
1 tsp white vinegar
1/2 bottle oil for deep frying
3 tbsp soy sauce
1/2 tsp white vinegar
1 tbsp brown sugar
1 tbsp grated ginger
1 tbsp corn flour
2 diced pineapples
2 tbsp oyster sauce

  Method

Cook the fresh fish with salty water. Drain and flake the fish. Remove the bones. Add the grated bell peppers and onions in the fish, add maggi and mix well. Mould into balls. Break the eggs and whisk with some salt or maggi. Dip the fish balls into eggs and fry in hot oil. Apply deep frying. Remove from the fire and set aside.
   Mix soy sauce, white vinegar, brown sugar, grated ginger in a small bowl.
  Heat some oil in a pan. Add the soy sauce mixture. Stir on low heat. Add the diced green bell peppers, red peppers and onion in the pan and stir fry till the veggies are half way cooked. Add some water. Mix the corn flour with little water and pour in the pan. Stir well till thick. Taste for salt. You can add stock cubes. Add the fish balls with the diced pineapples. Stir gently. Drizzle the oyster sauce. Cook on medium flame for 3-5 minutes. Serve with 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

 Ingredients:
1 kg liver & lungs (cut into medium size)
1 cup of grated red bell peppers & scotch bonnet
1 large chopped onions
1 tsp ground black pepper, cloves & nutmeg
4 stock cubes
Salt to taste
1 tbsp chopped curry & mint leaves

  Method
Wash the liver and lungs, strain. Put in a pot add some water and boil for 10-15 mins. Add the grated bell peppers, scotch bonnet, chopped onions, salt, maggi, chopped curry and mint leaves, ground cloves, black pepper and nutmeg. Stir and cook till the offals are tender. Serve warm.
©Asmie's Kitchen
All right reserved. No part of this copy should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen

 DAY 1:

Oven Baked Fried Rice
Sandwich
Fruit Salad
Tea

DAY 2:
Dambun Cous Cous
Offal Pepper Soup
Pap

DAY 3
Yamarita with Egg Sauce
Kunun Tsamiya
Akara

DAY 4:
White rice & Veggies Soup
Beans Pudding (moi moi)
Tea

DAY 5:
Tuwo Shinkafa with Vegetable Soup
Chicken Pepper Soup
Pap

DAY 6
Macaroni with liver Sauce
Garden salad
Kunun gyada

DAY 6
Beans pudding with beef stew
Fruit Salad
Kunun tsamiya

DAY 7
Jollof Rice
Cole slaw
Tea

DAY 8
Spaghetti jollof
Grilled chicken
Kunun gyada

DAY 9
Cous Cous with fish balls in sweet and sour
sauce
 Watermelon slush
Baked meat pie
Tea

DAY 10
Chips and eggs with tomato sauce
Yogurt fruit salad
Roasted vegetables

DAY 11
Chinese Fried Rice
Grilled Sardine Sandwich
Parfait
Hot Chocolate

DAY 12
Cous cous with stir fry beef
Potato Salad
Tea

DAY 13
Pasta with meat ball sauce
Puff puff
Black tea

DAY 14
Vegetable Chow Mein
Shredded beef
Baked Eggs
Chai Tea

DAY 15
Samosa
White rice with peppered kpomo
Cole Slaw

DAY 16
Roasted potatoes with veggies sauce
Beef Floss (dambun nama)
Kunun gyada

DAY 16
Stir fry veggies with macaroni
Tomato - cucumber salad
Tea

DAY 17
Dambun tsaki
Beef peppersoup
Kunun tsamiya

DAY 18
Spaghetti with meat balls
Boiled egg salad
Toasted coconut flakes

DAY 19
Vegetable biryani
Cupcakes
Hot fresh milk

DAY 20
Boiled yam with garden egg sauce
Doughnuts
Pap

DAY 21
Semovita with egusi soup
Kunun gyada
Yam balls

DAY 22
Pounded yam with bitterleaf soup
Fish peppersoup
Pap

DAY 23
Fried sweet potatoes with stew
Lettuce, tomatoes & onions salad
Tea

DAY 24
Waina with vegetable soup
Pancakes
Kunun gyada

DAY 25
Masala Rice
Fried eggs
Tea

DAY 26
Yam balls with chicken soup
Grilled vegetables
Egg roll

DAY 27
Jollof rice with dry fish
Pineapple juice
Potato balls

DAY 28
Coconut Vegetable Fried Rice
Sponge cake
Macaroni salad
Tea


DAY 29
Sinasir with vegetable soup
Veggies salad
Tea

DAY 30
Fankasau with vegetable soup
Liver peppersoup
Orange juice
Fish pie
©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:
8 sliced bread
1 tin of sardine
1 handful of chopped spring onions
1 small chopped onion
2 chopped tomatoes
1 shredded carrot
2-3 tbsp mayonnaise
A dash of salt
A dash of black pepper
Butter

  Method
Put the sardine in a medium bowl. Mash with a fork. Add the spring onions, tomatoes, onion, shredded carrots, mayonnaise, salt, black pepper and mix well.

  Switch on the sandwich grill maker and grease it with little oil. Just use a brush to do that.

  Place two sliced bread in a sandwich grill maker. Rub butter on the sliced bread. Add 1 tbsp or 1 1/2 tbsp of the sardine mixture on the sliced bread, spread with the fork. Cover with another two sliced bread. Press a bit so that the sandwich will stick to each other. Cover the sandwich grill. Grill for 3-5 minutes.
  Cut into two horizontally and serve.
©Asmie's Kitchen
All right reserved. No part of this recipe should be copied or transmitted in any form or any means without the consent of the copyright owner ©Asmie's Kitchen

 Ingredients:
1 pack noodles
1 tin of mushroom
2 tbsp soy sauce
2 tbsp oyster sauce
1 red bell pepper (cut into strips)
1 green pepper (cut into strips)
1  cup shredded cabbage
1 onion (diced)
1 cup  chopped spinach
1 tbsp grated garlic
2 tbsp vegetable oil
Sesame seeds

  Method

  Cook the noodles al dante. Strain and set aside.

Heat the oil in a wok. Add the grated garlic & fry for some seconds. Add the shredded cabbage, stir fry for a minute or two. Add the carrots, red bell peppers, onions and stir fry. Add the mushroom, chopped spinach and stir fry. Add the oyster sauce, soy sauce and stir. Add the noodles and stir fry. Allow to cook for 3-5 minutes on low heat.
  Garnish with chopped spring onions & sprinkle some onions on it. Serve warm.
©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