This is my first attempt of making Baked Beans. I loved baked beans. I did a research and decided to make mine today. I couldn't get Haricot beans so I used Black Eyed Beans instead as it's another option according to the research I carried out. Preferably use the Haricot beans, check it in supermarket. I will do that as well against next time In Sha Allah. The result was good and my family were impressed. It tasted delicious just like I wanted it. What I observed was, the longer it stays the longer it becomes thick. The recipe is below, hope you will try it too 😊

 Ingredients:

1 cup black eyed beans preferably Haricot beans

1/8 cup ketchup

1/8 cup tomato paste

1 tsp Apple Cider Vinegar

1 cup beef stock but you can chicken stock

2 cups water from the beans boiled

1 tsp ginger powder

1 tsp garlic powder

1 tbsp brown sugar

1 tsp dried shallots or onion powder

1/2 tsp salt

2 tbsp cornstarch or corn flour

Method

If you are using black eyed beans. Remove the dirts from the beans. Soak in water for 5 minutes. Strain the water and remove the skin one after another so that the beans will not break. 

  But if you are using Haricot beans just wash in water and strain. It's the right beans to use for the baked beans.

  Pour in a medium pot and add 4 cups of water. Cook on medium flame till aldante (almost cooked) Strain the water from the beans and set aside. Don't throw the water, you will use it to make the sauce.

  Place a pan on the fire. Add 2 cups of water strained from the beans, 1 cup beef or chicken stock, 1/2 cup water,  ketchup, tomato paste, apple cider vinegar, salt, shallot, brown sugar, ginger powder and garlic powder. Stir well and bring to the boil. Pour the beans inside the pan and stir gently. Cook for 3 minutes. Then make a paste with the cornstarch or corn flour and add to the pot, stir gently. Don't over stir especially if you are using black eyed beans.

   Bake in the preheated oven for 10-15 minutes on medium or low heat. When it thickens and the beans is cooked remove from the oven. Note that, you can finish it on gas cooker or stove, on low flame. If it is too thick, you can add some water strained from the beans but not much. Add to your salad or serve it with yamarita or chips and enjoy!

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  NOTE:

*Eyed Beans is the regular Nigerian beans 

* Shallot is dried red onions that is shredded and dried. 

*Brown sugar you will get in supermarket. But if you have mazarkwaila you can pound it into powder and use it. Store the rest for use.

 ** 

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Alkaki is one of Hausa popular snack. Mostly found in the newly wedded brides homes. It's a dessert liked by many. It's made of wheat and some few other ingredients like baking powder, baking soda, oil, etc. It's one of my favorite snack too. Never get tired of eating it. My family loves it too 😊 Could you believe that this is my first time of making it? Yes, it is. And so many people were surprised, even now. My mum was the first to taste it and she loved it 🥰 Alhamdulillah! Am so happy for the turn out of the alkaki. It encourage me to make more of it than always buying it outside. Whenever I see it on the road sides, I stop to buy. It's really a delicious and fingerlicking snack. I spent hours in the kitchen today making it today since morning, it wasn't easy but it's worth the time 😊

 Pls do try this recipe and let me know your thoughts about it. Kindly drop your comments and I will be glad. Thanks.

  Ingredients:

4 cups crushed wheat (barzajjen alkama)

2 tbsp oil

1  1/2 tbsp active dry yeast

About 1 tbsp baking powder

1 or 1/2 cup of warm water (You may add more)

 For Sugar Syrup

1 cup sugar

1 cup warm water

4 sliced lime

  Method

In a mixing bowl, add the crushed wheat and the oil. Mix well with your hand. Add the yeast and baking powder, mix well to combine. Gradually add the warm water little at a time; mixing. Don't put too much water. The dough should not be watery. It should be thick. Knead well to form a soft dough. Keep in the mixing bowl, cover and allow to rest for 2 hours in a warm place. It will not rise but the dough will be soft. 

  Pound the dough in a clean mortar with a pestle for five minutes. If the dough is too thick. Sprinkle some warm water as you pound it. The dough should be sticking on the pestle, that indicates that the dough is soft.

 Remove from the mortar, put it back in your mixing bowl and knead for 5 minutes. Then, take some of the dough and roll it a bit thick like rope, just as it is in the above ☝️  picture, number 2. Then fold it like letter "U"as it is in the picture above ☝️, that's number 3. Look at the pictures above ☝️ and do the rest. Sprinkle some of the crushed wheat in a large tray and start arranging the alkaki.

Repeat the process till you exhaust the dough. Allow to rest for 30 minutes to 1 hour. The alkaki will rise. 

  Heat the oil in a pan and fry the alkaki till golden brown. Strain in a strainer. 

  SUGAR SYRUP

Place a medium pot on the fire. Pour the sugar and the water. Stir till it dissolve. Add the sliced lime and keep stirring till it starts boiling. Remove from the fire and set aside.

  Soak the alkaki in the syrup in batches till you exhaust the whole alkaki. Serve and enjoy the delicious dessert.

© 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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   ASMIE'S KITCHEN FOOD TIME TABLE

            (MONDAY - SUNDAY)

MORNING: Tea, sandwich, chips and egg, pap, akara, potato casserole, buns, fried sweet potatoes and eggs, potato balls, yam balls, kosan rogo, grilled sardine sandwich, semovita puff puff, kosan dankali, kunun alkama, kunun gyada, fried plantains, kunun tsamiya, puff puff, yamarita and veggie sauce, tofu (awara) casserole, egg muffins, coated sweet potatoes with baked beans sauce, meat pepper soup, coated fish with tomato sauce, buttered yam with egg sauce, fish cake.

AFTERNOON: Fish fried rice, Steamed cous cous (dambun cous cous), yam porridge, moi moi, stir fried spaghetti, rice and stew, oven baked fried rice, pasta with fish stew, white rice with garden egg stew, smoky party jollof rice, white rice with sausage sauce, porridge (faten tsaki), Jollof rice, yam and stew, semovita with ogbono soup, Chinese fried rice, vegetable salad, spinach fried rice, suya fried rice, peppered fish, gas meat, fish pepper soup, pounded yam with egusi soup, vegetable biryani, fruit salad, garau garau, dambun shinkafa, burabusko, fankasau with vegetable soup, coconut rice.  

EVENING : Tuwon shinkafa with groundnut soup, tuwon masara with baoabab (kuka) soup, eba with egusi soup, jollof macaroni with veggies, waina with vegetable soup, white rice with moringa soup, Amala with Ewedu soup, cous cous jollof, tuwon alkama with okro soup, sauced pasta, one pan roasted potatoes and chicken, spaghetti with beef carrot stew, (local spaghetti taliyan (Hausa) jollof, tuwon dawa with karkashi soup, sinasir with vegetable soup.

© Asmie's Kitchen

Allright 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

Dublan is a local Hausa dessert. Made especially for weddings. Always find in a newly bride's house. Dublan is dipped in sugar syrup and sprinkled with sesame. It's a simple snack, easy to prepare with just few ingredients.

  Ingredients:

2 cups flour

1 tbsp sugar 

4 tbsp oil

Sugar Syrup:

1 cup sugar

3/4 cup water

1 tsp lime juice

Method

Seive the flour.  Combine the flour, sugar and oil in a mixing bowl. Gradually add some water mix then knead. Knead well till soft. Cut into 10 pieces. Mould into balls. Roll each dough flat; half inch thick. Cut horizontally. Fold the way you want.

  Heat some oil in a pan, fry the Dublan in batches till golden brown and crispy.

  Pour the water and sugar in a medium pot. Add the lime juice and stir till the sugar melts. And starts boiling. Remove from the fire. When cooled, dip the Dublan one after the other in the syrup. 

Sprinkle some sesame. Serve.

© 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 pack lasagna sheets (12 pieces) 

1/2 kg minced beef

Mozzarella cheese (grated)

1/2 tin mushroom 

2 diced red bell peppers 

2 diced green bell peppers

1 large diced onion

1 big tin tomato paste

3 tbsp flour

1 cup milk (dilute 3 tbsp powdered milk with water)

3 tbsp margarine/butter

Salt to taste

1 tsp oregano

1 tbsp garlic

1 tsp Asmie's Kitchen Ground Pepper

1 tbsp ground black pepper

2-3 stock cubes

   Method

Parboil the lasagna sheets till aldante and strain. Set aside.

  Put the minced beef in a medium pot. Add 1/2 tsp garlic, a dash of salt, 1 tsp ground black pepper, oregano, stock cubes, 1 tsp Asmie's Kitchen ground Pepper and stir. Cook till the minced beef is no longer pink. Add the tomato paste, stir. Then pour 1 cup of water. Stir and cook for 5 - 7 minutes. Set aside.

  Making of White Sauce (Bechamel):

Place a pan on fire. Add 3 tbsp butter or margarine. Stir till it melts. Add the flour and stir to combine. Add 1 glass of milk and stir for 10 minutes or till thick. Sprinkle some salt and ground pepper black pepper. Set aside.

  Now back to the Tomato sauce or stew. Add the red and green bell peppers, diced onions, mushroom, 1 tsp garlic and stir. 

  Arrangement of the lasagna.

Brush the bottom of a baking pan with some of the white sauce. Arrange 4 lasagna sheets on the bottom of the pan. Cover the lasagna sheets with the beef sauce. Drizzle some of the white sauce. Then sprinkle some mozzarella cheese. 

   Repeat the same process with the remaining ingredients and make 2 more layers. Making 3 layers all together. 

  Bake in a preheated oven for 45 mins or till baked. Sprinkle some chopped parsley. 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

    APPLE DAPPLE CUPCAKES

Ingredients :

3 cups flour

1 tsp baking soda

1 tsp salt

1 small tin peak milk of sugar

4 eggs

3 red apples (diced )

3-4 tbsps of pecan (crushed ) (optional)

1 tsp vanilla flavour

1/2 bag margarine

1/4 cup grated coconut

Glazing:

1 medium cup blended brown sugar

1/2 margarine

1 peak milk tin

Method

Preheat your oven to 180oc.

In a medium mixing bowl, cream sugar and margarine till fluffy. Add eggs and stir till well mixed. Then add salt, baking soda, vanilla flavour, grated coconut, diced apples and stir till well mixed.

Grease your muffin tray and pour in the batter. Bake for 15-20 minutes or till golden brown.

Glazing:

Mix the blended brown sugar, margarine and milk in a small pot. Place on fire and stir till it melt. Remove from fire and pour over the hot cake. Serve immediately and enjoy!

(c)Asmie's Kitchen

   WATERMELON JUICE

   Ingredients:

3 cups watermelon ( peeled, cubed)

2 cups milk (dilute powdered milk with some water)

1/4 cup sugar (optional)

 Method

Blend the watermelon and milk in a blender. Add the sugar. Refrigerate and serve chilled.

 Note that: you can seive if you want.

© Asmie's Kitchen

PAW PAW JUICE

Ingredients:

1/2 medium paw paw (peeled & cut into cubes)

1 lime juice (squeeze the juice from the lime)

1 small or medium ginger (peeled & chopped)

3-4 ice cubes

Method

Put all the ingredients in a blender i.e the paw paw, lime juice, ice cubes and ginger. Blend well. You can add some sugar or honey. Serve chilled and enjoy!

BANANA CUPCAKES

Ingredients: 

2 cups flour

3 eggs

1/2 cup plus 1 tbsp margarine

3/4 cup sugar

1 tsp baking powder

1/2 tsp salt

1 tsp vanilla flavour

5 bananas (peeled & sliced)

1/4 cup milk (dilute 3 tbsp powdered milk with some water) 

     (if the batter is thick you can add some more milk, not much)

 Method

Get a mixing bowl, combine all the dry ingredients i.e flour, baking powder, baking soda, sugar and salt.

  Add the margarine in the bowl of flour, etc and mix. Break the eggs one after the other, add vanilla flavour, the mashed bananas and the milk. Mix well. 

 Scoop the batter in muffin tray and bake in preheated oven for 30 minutes on medium flame. Serve cool.

 PINEAPPLE FRIED RICE

Ingredients:

2 cups rice (precooked)

1 or 1 1/2 Cups pineapple (peeled, cut into medium size)

1 tbsp ginger & garlic paste

1 large chopped onion

3 large eggs

1/4 cup boiled peas

1 cup boiled diced carrots

1 tsp curry powder

1/4 tsp thyme

1/4 tsp ground black pepper

3 stock cubes

A dash of salt (optional)

1/2 Cooking spoon oil

   Method

Heat the oil in a pan and saute the ginger and garlic. Add the onions and fry till almost translucent. 

  Break the eggs and whisk with a dash of salt, scramble it in another pan or scramble it in the same pan; move the onions, garlic, etc to one side of the pan and scramble the eggs.

  Add the boiled carrots, pineapple, boiled peas, curry, thyme, black pepper and stir fry for 5-7 minutes on medium flame. Add the rice and scrambled eggs, stir well. Don't over stir the rice. Cook the rice for 5 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