Ingredients:

8 sliced bread

3 eggs

1 handful of chopped spring onions

1 diced onion

1 stock cube

A dash of Asmie's Kitchen Curry 

A dash of Asmie's Kitchen Egyptian Spice Mix

3 tbsp oil

  Method

Whisk the eggs in a bowl. Add seasoning, spices, onions and spring onions. 

  Heat the oil in a pan. Pour the eggs and allow to set. Stir Fry to scramble. Remove from the pan.

 Switch on the toaster. When hot, brush the toaster with oil or melted margarine. Place 2 sliced bread. Add 2-3 spoonful of the scrambled eggs. Cover the 2 sliced bread with another 2 sliced bread. Close the toaster and toast.

Repeat that to the remaining sliced bread. 

 Serve with tea or a lone and enjoy!© Asmie's Kitchen

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Ingredients:

1 cup parboiled rice

1 cup grated carrots

2 eggs

1 cup grated red bell peppers, onions, carrots garlic & fresh curry leaves

1 large diced onion

1 handful chopped spring onions

1 tsp Asmie's Kitchen Curry

1 tsp Asmie's Kitchen Mixed Spices

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

4 - 5 stock cubes

Few pieces fennel seeds

Few pieces Cumin seeds

1/2 Cooking spoon oil 

       Method

Heat some oil in a pan. Sprinkle the fennel and cumin seeds in the hot oil. Allow to splutter for 30 seconds. 

  Add the grated bell peppers, onions, carrots, garlic, fresh curry leaves and stir fry for 5 minutes on medium flame. Add the grated carrots, diced onions, stock cubes, spices and stir fry now and then till almost cooked. 

 Move the vegetables to one side of the pan. Break the eggs in a bowl and sprinkle 1/2 crushed stock cube and whisk. Pour the eggs in the pan and allow to set. Then stir to scramble. Add the parboiled rice and mix the scrambled eggs with the rice. 

 Add the spring onions and stir. Cook on low flame for 3-5 minutes. 

 Carrots Fried Rice is ready!© Asmie's Kitchen

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Ingredients:

2 tbsp oil

1 chopped onion

2 cups of chopped tomatoes

2 chopped green chillies

1 stock cube

A dash of baking powder ( in case the tomatoes are sour)

Method

Heat the oil in a pan. Fry the chopped onion till translucent. Pour the chopped tomatoes, chopped green chillies stock cube and baking powder. Stir fry till cooked. Remove from the fire and set aside.

   FRIED EGGS

Heat 2-3 tbsp oil in a pan. Break the eggs gently in the pan, one after another. Don't whisk. Sprinkle some salt or crushed stock cube on top of the eggs. Cover the pot and allow to cook for 2-4 minutes in low flame. Remove the eggs from the pan.

 SERVING:

Place two tortillas in a plate. Place the fried eggs on top of the tortillas. Add the tomato sauce. Serve and enjoy!© Asmie's Kitchen

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I am not a fan of Plantain but when I saw this recipe, I decided to make mine today. But I modified the recipe, I added minced meat and tasted delicious. Below is the recipe, hope you will try it. 

Ingredients:

4 Plantain

1-2 cups Minced meat

 6 tbsp flour

1/2 cup grated red bell peppers, fresh curry leaves and onions

1 diced onion

3 stock cubes

Pinch of salt

1 stock cube for the minced meat

1 diced onion for the minced meat

1 tsp Asmie's Kitchen Curry

1 tsp Asmie's Kitchen Secret of Cooking Spice

Oil for frying

Method

Peel the plantain and slice. Use cake mixer to blend it till free of lumps. Or use fork to mash it. But Cake mixer is easier to blend. Fork takes time to mash the plantain. 

  Place a pan on fire. Add the minced meat, stir till the minced meat is no longer pink. Add ginger and garlic paste, 1 stock cube, chopped curry leaves, 1 chopped onion and stir now and then till the minced meat is cooked. Remove from the fire. Set aside.

  Add the blended plantain in a medium mixing bowl. Add the grated red bell peppers, onions and fresh curry leaves. Add seasonings and spices, minced meat, chopped onions, flour and mix well. 

 Heat some oil in a pan. Scoop the plantain batter or mixture using a spoon and fry in the hot oil. Don't over crowd the pan, so that you will be able to flip it when one side is fried. Fry till golden brown. Flip over and fry the other side till golden brown. Pack and put on a serviettes to strain the oil. Fry the rest of the plantain batter or mixture in batches till you exhaust it. 

  Serve warm alone or with sauce or Ground Pepper. © Asmie's Kitchen

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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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Video has been uploaded on my YouTube Channel. Don't forget to Like and Subscribe to my YouTube Channel. 

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

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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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