Ingredients "
20 Irish Potatoes (peeled & cut into strips)
Shredded Chicken
2 green peppers (cleaned & cut into strips)
7 Bell peppers (cleaned & cut into strips)
5 carrots (peeled & cut into strips )
Pieces of green beans (diced)
1 large onion (diced)
1 tbsp curry
1 tsp thyme
2 tbsps ground ginger
1 tbsp crushed garlic
1 tbsp powdered garlic, ginger & onion
Salt to taste
2 stock cubes
1/2 tsp turmeric
1 tbsp thyme powder
1 tsp ground cinnamon
2 cooking spoons oil

Method
Marinade the shredded chicken with some salt, 1 stock cube, 1 tbsp ginger, garlic, onion powder, chopped onions, 1 tsp crushed garlic and thyme powder. Mix till well mixed.
  Fry the potatoes, pack and set aside.
    Heat the oil in a pan and fry the shredded chicken. Add the onions, bell peppers and fry for 3-4 minutes. Add the carrots, green beans, green peppers,seasonings and spices stir fry for 5 minutes. Add the fried potatoes and fry for another fry minutes on medium flame.
   Serve and enjoy!
(c)Asmie's Kitchen
     

Ingredients :
2  small cups rice
1 small cup small tilapia fish
Pieces of green beans (diced)
3-4 carrots (peeled & diced)
1 large onion (sliced)
1 small cup of bell peppers (diced)
1 1/2 tbsp curry
2 stock cubes
Salt to taste
1 tbsp ginger
1 tsp crushed garlic
2 cooking spoons oil

Method
Heat the oil in a deep pan and fry the fish. Add the bell peppers and onions, fry for 5 minutes.  Add the seasonings and spices, stir fry for a minute. Then add the carrots and green  beans and fry for 5 minutes. Gradually add the rice and stir till well mixed. Allow to simmer for two minutes. Remove from the fire and serve with shredded cabbage and plantain.
(c)Asmie's Kitchen 

Ingredients:
3 small cups rice
2 eggs
4 carrots (peeled & diced)
1/2 small cup peas/ green beans (diced)
1 onion chopped
1 stalk celery
2 tbsps red pepper flakes
1 chopped red pepper
2 tbsp soy sauce
2 tbsps ginger
2 tbsps garlic (crushed)
4 tbsps olive oil

    Method
Heat some oil in a deep frying pan, break the eggs and pour inside the pan, sprinkle a pinch of salt and scramble it. Pack the eggs and set aside.
   In the same frying pan, add 3 tbsps of oil and the onions and fry quickly on high flame. Add the carrots, celery, ginger, gargarlic and cook for, 3 mins. Add the soy sauce, a tsp of olive and pour back the scrambled eggs to the frying pan and stir to mix. Then, add the rice, red pepper flakes and allow to cook for 5 mins; stirring now and then. Lastly, add the peas/ green beans and red pepper and allow to simmer for 3-5 mins.
   Serve and enjoy!
(C)Asmie's Kitchen 

Ingredients:
1/2 kg Chicken
1/2 cup yoghurt
6 blended tomatoes
4  blended green peppers
1 tsp garlic paste
1 tsp ginger paste
1 tsp crushed red chilli flakes
1 tsp coriander seeds
1 tsp crushed cumin seeds
1 tsp ground black pepper
1 tsp fenugreek leaves
1 tsp turmeric powder
Few coriander leaves
Salt to taste
2 bouillon cubes
1 diced onion
2 cooking spoons oil

Method
Heat the oil in a pan, add the chicken and fry it in a medium flame till it changes colour and the water has dried up.
  Add the ginger and garlic paste, cumin seeds, black pepper, coriander seeds, red chilli flakes and fry for some minutes. Pour the yogurt, blended tomatoes and green peppers. Cook on high flame till  the water has absorbed and a paste has formed.
   Then add seasonings, fenugreek leaves,  turmeric and diced onions. Cover and cook till the chicken is tender.
 Garnish with green vegetable and serve with White Rice or Cous Cous.
(c)Asmie's Kitchen

Ingredients:
1 small cabbage (shredded)
7 carrots (peeled & diced)
1 large onion (diced)
1 medium cup blended tomatoes, peppers & onions
Salt
2 bouillon cubes
1 tbsp curry
Pinch nutmeg
2 tsp ground ginger
1 cooking spoon oil

   Method
Heat the oil in a pan/pot. Pour in the blended vegetables and fry for 5 mins. Add the seasonings and spices, fry for few minutes. Add the cabbage,carrots and fry for another, 5 minutes. Reduce the flame and allow to simmer for a minute or two.
 Serve with white rice and enjoy!
(c)Asmie's Kitchen

Ingredients:
1/2 measure (mudu) of yam flour
3 cups of water

Method
Place your pot on the fire and pour 3 cups of water and allow to boil. Bring the pot down and add little amount of the yam flour,stirring till thick. Then place it back on the fire,reduce the flame and allow it to simmer for few mins. Stir and mould into  round shape. Arrange in a cooler or dish and cover. Set aside.

    EWEDU SOUP
Ingredients:
1 bunch ewedu leaves (known as ayoyo in Hausa) pick, wash and pound/blend with small potash
1/2 small cup crayfish (ground)
1 tbsp iru
1 cup of water

   Method
Place a pot of water on the fire and allow to boil. Add the iru  and crayfish, allow to boil for a minute or two. Pour in the blended ewedu and stir with cooking broom. Cook on low flame for 2-3 minutes. Remove from the fire.
  Serve the Yam flour with Ewedu and stew with meat and biscuit bones.
(c)Asmie's Kitchen

Ingredients:
6 slices of yam (peeled & boiled)
5 eggs
1 tin sardine/ corn beef
1 onion (chopped)
3 capsicum peppers (cleaned & diced)
1/4 small cup of milk
1/4 cup butter (melted)
Seasonings of your choice
2 bouillon cubes
Salt to taste

  Method
Whisk the eggs with some seasonings and spices. Crush the sardine and pour in the egg and mix. Keep in the fridge.
    Mash the boiled yam and add some seasonings, spices,  melted butter, milk and diced vegetables,mix thoroughly. Grease your baking tins and pour the mixture, one at a time. Bake in the preheated oven for 20-25 mins.

    VEGGIES SAUCE
Ingredients:
1 cucumber (sliced)
1/4 small cabbage (shredded)
5 bell peppers (diced)
1 large onion (diced)
1 cooking spoon oil
Salt to taste
2 bouillon cubes
1 tsp curry
1 tsp ground ginger

Method
 Heat some oil in a pan,  fry the onions and bell peppers till the onions are translucent. Add the cabbage,  cucumber, seasonings and spices and stir fry.
   Serve with the yam cups and enjoy!
(c)Asmie's kitchen