Rosemary Fried Potatoes

Ingredients:

20 pieces potatoes

Dried Rosemary 

1/2 bottle oil

Method

Peel and slice the potatoes. Strain. Place a pan on fire. Pour the oil when hot, add the potatoes. Sprinkle the Rosemary leaves. Fry the potatoes. When fried, pack and set aside.

  Fish Veggies Sauce

Ingredients:

1 whole fried fish or fresh fish (de boned & crumbled)

2 green peppers (diced)

1 large diced onion

5  diced red bell peppers

1 chopped scotch bonnet

1 handful of chopped spring onions

1 stock cube

Fennel seeds (2 seeds)

Cumin Seeds (3 seeds)

1/2 tsp Asmie's Kitchen Curry

1/2 tsp Asmie's Kitchen Egyptian Spice Mix

1/4 cooking spoon oil

  Method

Heat the oil in a pan. Sprinkle some fennel seeds and cumin seeds fry for few seconds. Add the diced red bell peppers, scotch bonnet, green bell peppers, spices and seasoning. Stir fry for 5 minutes on medium flame. Add the fish and chopped spring onions and stir now and then for 3-5 minutes. Fish Veggies Sauce is ready! © Asmie's Kitchen

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Ingredients:

1 cup rice

1/2 cup grated bell peppers, Onion, ginger, garlic & curry leaves

1 cup chopped ugu leaves

1/2 cup oil

1/2 cup crushed groundnuts

3-4 stock cubes

1 tsp Asmie's Kitchen Curry Powder

1 tsp Asmie's Kitchen Jollof Rice Spice ( for colour & taste)

1 tsp Asmie's Kitchen Secret of Cooking Spice

Optional Ingredients for Serving the Steamed Rice:

Slice or diced tomatoes

Sliced cucumber

Sliced onions

Sliced boiled eggs

Method

Coarsely blend the rice in a small blender for grinding groundnuts / egusi. Wash thoroughly to remove sand and other dirts. Strain.

 Place your pot on fire. Pour 2-3 cups water. Place a cover of a small pot inside the pot. Place a newspaper inside the pot. Cover with a lid and bring the water to a boil. Open the pot and pour the washed strained rice. Cover the pot and cook for 20-25 minutes or until the rice is almost cooked.

 Remove the pot from the fire and pack the steamed rice in a medium bowl. Add the grated bell peppers, onion, ginger, garlic, curry leaves, stock cubes, chopped ugu leaves, crushed groundnuts, Asmie's Kitchen Spices and oil. Stir well to combine. 

 Add the steamed rice and veggies back inside the pot. On top of the newspaper. Cover the pot with a lid and cook for 20 minutes or till all the ingredients are cooked. But check the steamed rice from time to time. If the water inside the pot has dried, add some water like a cup or half cup not on the steamed rice at the bottom of the pot and continue cooking.

Remove from the fire. Pack the Steamed rice (Dambun Shinkafa) in a plate. Add sliced Veggies i.e tomatoes, cucumber, onions,etc and serve. 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

This is my new method of Cooking Porridge popularly known as Fate in Hausa. It's the traditional food of Zazzagawa (Zaria People). But I called this recipe Porridge with a twist. I added potatoes, green beans and carrots. To make it a heavy food. The real porridge does not contain potatoes, green beans and carrots. It's a whole meal. Mostly eaten in the afternoon. Very nutritive and delicious. This porridge was eaten by my family members and they enjoyed it. Hope you will try it.

Ingredients:

1 cup granular maize (tsakin tuwo)

(Washed and strained)

1 cup peeled, chopped & boiled sweet potatoes

3 carrots peeled & diced

Green beans (diced)

1 cup blended/ grated tomatoes, onions red bell peppers, ginger, garlic & curry

1 cup chopped moringa

Salt to taste

4 stock cubes

Few pieces Cumin seeds

1 tsp Asmie's Kitchen Curry Powder

1 tsp Asmie's Kitchen Ground Pepper

1 tsp Asmie's Kitchen Secret of Cooking Spice

  Method

Pour some water in a medium pot. It shouldn't reach the middle of the pot. Add the diced sweet potatoes, you can use Irish potatoes. Cover the pot and bring to the boil. Pour the grated tomatoes, onions, peppers, ginger, garlic and curry leaves. Season with stock cubes, salt, Asmie's Kitchen Curry, Ground Pepper, Secret of Cooking Spice and cumin seeds. Stir and cook for 5 minutes. 

 Add the washed granulated maize (tsaki) and stir till thick. Cover the pot and allow to cook for 3 minutes. Reduce the flame to low. Add the carrots and green beans, stir. Add the chopped moringa and stir. Cook for 3 minutes on low flame. Porridge is ready! Enjoy! © Asmie's Kitchen

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Ingredients:

1/4 kg beef (washed)

4 carrots (peeled & washed)

5 large red bell peppers 

2 large onions

2 Scotch bonnets

1 tbsp ginger and garlic paste

Salt to taste

2 stock cubes

Pieces of fresh curry leaves

1 tsp Asmie's Kitchen curry powder

1 tsp Asmie's Kitchen Mixed Spices

1/2 - 1 cooking spoon oil

For Boiling that Meat:

1 medium diced onion

1 stock cube

Salt

1 tsp Asmie's Kitchen Mixed Spices

Method

Boil the meat with salt, stock cube, Asmie's Kitchen Mixed Spice and diced onion. Till almost tender.

Cut the carrots into small cubes. Cut, remove the bell pepper seeds, wash and blend the red bell peppers, 1 1/2 onion, scotch bonnets and fresh curry leaves. 

  Pour the blended vegetables in a pot. Place the pot on the fire. Add the ginger and garlic paste, boiled meat and bring to the boil. Add the oil and stir now and then. Till fried. Pour 1/2 cup of water (use measuring cup) Season with salt, stock cubes and spices. Stir. Add the remaining half diced onion and cook for 5-7 minutes. Serve with Spaghetti or White Rice and enjoy! © Asmie's Kitchen

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Ingredients:

2 cups flour

1 tsp baking soda

1/4 tsp baking powder

4 eggs

1 cup oil

3 cups grated carrots

 Method

Sift the flour in a bowl. Combine it with baking powder and baking soda.  Set aside.

 Whisk the eggs and sugar till fluffy and pale. Add the oil and stir well. Stir in the flour, baking powder and baking soda little at a time to avoid lumps. Lastly, add the grated carrots and stir.

  Bake in a preheated oven till golden brown. Or till you inserted a toothpick in the cake and it comes out clean©Asmie's Kitchen

  Buttercream Frosting

1/2 bag icing sugar

1/2 bag margarine

1 tsp vanilla flavour

Cream margarine till pale. Add the icing sugar, vanilla flavour and beat till fluffy. Frost the carrot cake. Decorate the way you want. © Asmie's Kitchen

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Ingredients:

7 sliced bread

3 eggs

1/2 cup of milk

Vanilla Flavour

Pinch of salt

Cinnamon Powder

Oil for frying

Strawberry syrup for drizzling

Dried Mixed fruits

Icing sugar for dusting

  Method

Add the eggs, milk, salt, vanilla Flavour and cinnamon powder in a bowl. Whisk well. 

Heat some oil in a pan i.e 2 tbsp oil. Soak one of the sliced bread in the eggs- milk mixture and fry in the oil on medium flame till golden brown. Flip over the french toast and fry the other side till golden brown. 

  Repeat the process till you exhaust all the sliced bread. 

 Drizzle some strawberry syrup on some of the french toast, dust with icing sugar and some fruits of your choice. Serve and enjoy!© Asmie's Kitchen

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   Ingredients:

2 cups of Groundnuts

1 tsp salt

 2 cups Garri 

  Method

Pick the dirts from the groundnuts. Boil some water i.e 2 or 3 cups. Soak the groundnuts inside the boiled water for 30 minutes. Strain the water. Add the salt and stir. Spread the groundnuts in a tray and allow to dry. 

 Pour the garri in a pan and place it on the fire. When it's slightly hot, add the dried groundnuts and stir continuously on medium flame till you begin to hear a cracking sound or when you pick one and taste it and its roasted. Removed the pan from the fire. Seive to remove the garri from the groundnuts. Spread in a tray and allow to cool. © 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