Ingredients:

1 small bowl of fried fish (deboned & cut into medium size)

 1 handful of chopped ugu leaves (you can use spinach or any green vegetable of your choice)

1 handful of diced green beans

1 large sliced onion

1 cup chopped spring onions

1 sliced red bell pepper

2 cups chopped tomatoes

1 can baked beans

2 stock cubes

1/2 cooking spoon oil

1 tsp ginger cut into match stick

  Method

Heat the oil in a pan. Add the ginger & saute for few seconds. Add the fish and stir fry for 3-5 minutes on low flame. 

Increase the flame to medium, add the red bell pepper and chopped spring onions. Stir fry for 2 minutes. Add green beans, onions, stock cubes and stir fry till the onions are halfway cooked. Add the chopped tomatoes, stir, cover the pot and allow to cook for 10 minutes on medium flame. Drain the baked beans. Add the baked beans and chopped ugu leaves and stir. Cook for 5 minutes. 

  Serve alone or with white rice, pasta, cous cous, etc 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:

1 small can baked beans

2 cups chopped tomatoes

1/2 cup chopped red bell peppers

1/2 cup chopped green bell peppers

1 cup shredded carrots

1 cup chopped onions

1/2 tsp Asmie's Kitchen Ginger Powder

2 stock cubes

1/4 tsp crushed garlic

Some oil

Method

Heat the oil in a pan. Add crushed garlic, onions, red bell peppers, green bell peppers and fry till halfway cooked. Add the tomatoes, shredded carrots, stock cubes, ginger and stir. Cover the pan and allow to cook for 10-15 minutes on medium flame. Add the baked beans and stir. Cook for 3-5 minutes and serve with white rice or food of your choice.© 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

Ingredients:

1/4kg minced meat

1 egg

Salt to taste

 1/4 tsp ground black pepper

1 cup breadcrumbs

1 cup flour

3 cups chopped or blended tomatoes, red bell peppers & onions

1 tbsp ginger & garlic paste

1 tsp curry

2 stock cubes

1/2 bottle oil for frying

Put the minced meat in a bowl. Add the egg, salt, some ground black pepper, breadcrumbs. Mix and mould into balls. Dip in flour one at a time and arrange in a tray.
  Heat the oil in a pan and fry the meat balls till golden brown. Pack and set aside.

  Heat some oil in a pan. Fry the ginger and garlic for 30 seconds on low flame. Add the chopped or blended vegetables tomatoes, onion and red bell peppers, stock cubes and curry powder. Stir fry now and then till fried. Add the meat balls and stir gently, don't over stir. Cover the pan and allow to cook for few minutes. Serve with white rice or food of your choice.© Asmie's Kitchen

Ofe Nsala known as White Soup, is an Igbo Soup mostly of Anambra people. It's called White Soup because palm oil is not used in the soup. It's my first time of cooking the soup and it tasted delicious. I love cooking Igbo soups, they are healthy and delicious. I didn't get utazi leaves in the market, so the Igbo seller advised me to use uziza leaves. It has a nice aroma when used in soup.

 It's a very simple recipe and a must try.

Ingredients:

1 cat fish (cut into 3 pieces)

1 slice of fresh yam (cut into cubes)

1 tsp uziza seeds

1 scotch bonnet

1/4 cup crayfish

2 handfuls uziza leaves

1/2 tsp Ogiri (daddàwa)

2 stock cubes

Salt to taste

Method

Place a medium pot on the fire. Add the fish, yam cubes and water to almost cover the fish. Cook till the yam cubes are cooked. Pick out the cooked yam with a fork and pound in a mortar or blend in a blender with some warm water to make a paste. 

  Grind the uziza leaves, uziza seeds, scotch bonnet, crayfish and Ogiri in a mortar. Add to the pot of the fish and stir. Allow to cook for minutes. Then add the yam paste that you have blended or grind in the mortar. Stir to thicken the soup. Cook on low flame.

  White Soup is ready! Serve with pounded yam, eba, semovita, etc. © 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

***

You will get the ingredients in the market from Igbo sellers. 

Garden Egg Stew is a delicious and healthy stew. And easy to cook. Can be served with potatoes, yam or white rice especially for those that love garden eggs. It's a must try recipe. Video has been uploaded on my YouTube Channel "Asmie's Kitchen" Don't forget to Like and Subscribe to my YouTube Channel for more exciting recipes. 

Ingredients:

2 large garden eggs (cut into cubes & blend)

2 cups blended red bell peppers, onion, spring onions garlic, mint & curry leaves

1 large fresh herring fish (shawa) cut into medium size

1 diced onion

1 cup chopped spring onions

1 cup chopped ugu leaves

1 cooking spoon oil

5 stock cubes

1 tsp Asmie's Kitchen Ground Pepper

1 tsp Asmie's Kitchen Egyptian Spice Mix

1 tbsp Asmie's Kitchen Curry Powder

Few pieces of Fennel seeds

Few pieces of Cumin seeds

 Method

Heat the oil in a medium pot. Sprinkle cumin and fennel seeds. Allow to splutter for few seconds. Add the blended red bell peppers, onions, garlic, spring onions, curry and mint leaves. Season with seasoning and spices. Stir now and then till fried. Add the blended garden eggs and stir occasionally till fried. Add the fish and stir gently in order not to break the fish. Allow to cook for 5 minutes. Add the diced onion and spring onions. Stir and cook for 5 minutes. Finally, add the chopped ugu leaves and stir gently. Cook on low flame for 5 minutes.

  Garden Egg Stew is ready! Serve with potatoes, yam or white rice 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:

1 pack noodles

Chunks of chicken breast

1 cup diced red & green bell peppers & onions

1 handful of chopped spring onions

1 handful of green peas

3 tbsp oil

1 tsp Asmie's Kitchen Curry Powder

1/4 tsp Asmie's Kitchen Egyptian Spice Mix

1/2 tsp Asmie's Kitchen Secret of Cooking Spice

Few pieces of Cumin seeds

Few pieces of Fennel seeds

    Method

Parboil the noodles and strain.

  Place a pan on the fire. Add the oil, cumin and fennel seeds. Allow to splutter for few seconds.

  Add the green peas, diced red, green bell peppers and onions. Stir Fry for 3 minutes. Add the chunks of chicken, seasoning and spices. Stir in the parboiled noodles and spring onions. Stir Fry and allow to cook for few minutes on low flame. Noodles is ready to serve. © Asmie's Kitchen

All right reserved. No part of this recipe should be copied or transmitted in any form or by means without the consent of the copyright owner © Asmie's Kitchen

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

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