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Buka Stew


 Ingredients:
1/4 kg beef
1/4 kg shaki
1/4 kg kpomo
4 boiled eggs
1 bowl grated/ blended bell peppers, tomatoes, onions, ginger, garlic, curry & mint leaves
1 diced onion
1/4 tsp ogiri (you can use iru)
1 cup palm oil
3 stock cubes
1/2 tsp salt
1 1/2 tbsp ginger & garlic paste
  Method
Wash and cook the beef, kpomo and shaki separately in a pot with salt, onions and ginger- garlic paste or cook all in one pot but the beef will be added after the kpomo and shaki are half way cooked. Strain from the stock.
  Place a medium pot on the fire and add the palm oil. Cover the pot and fry on low heat for 5 minutes or bleach the palm oil for 10-15 minutes. Swift off the fire and allow the palm oil to cool for 5 minutes. Open the pot.   
    Then add the diced onion and fry till the onions are almost transluscent. Add ogiri, stir. Add the stock cubes and stir. Pour the grated vegetables i.e tomatoes, bell peppers and onions fry for 10-15 minutes on medium flame.
     Add the cooked shaki, kpomo and beef, stir and cook for 5-10 minutes. Add salt and stir. Add a cup of stock from the beef, shaki and kpomo. Stir and cook for 5 minutes. Finally, add the boiled eggs gently, stir and cook for 3 minutes. Remove from the fire. Serve with white rice.
©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
 

Grilled Sardine Sandwich


  Ingredients:
Sliced bread
1 tin of sardine
1 chopped onion
1 chopped red bell pepper
1/2 stock cube
Mayonnaise

  Method
Mash the Sardine in a plate with a fork. Add the chopped onions and red bell pepper. Sprinkle some stock cube.
 Rub mayonnaise on a sliced bread. Add 1 or 2 tbsp sardine mixture on the sliced bread. Cover with another sliced bread. Repeat the process with another sliced bread. Preheat the grill and grill the sandwich.
 Serve with hot tea and ketchup.
©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 

Egusi Soup


Ingredients:
1 cup ground egusi
Stock fish
2 cups blended tomatoes, red bell peppers & onions
1 cup chopped ugu leaves
1 large diced onion
1 tsp locust beans (daddawa)
1 tsp salt
3 stock cubes
1 cooking spoon palm oil
A dash of Moroccan Spice

  Method
Wash and cook the stock fish with some chopped onions and some salt.
    Heat the palm oil in a medium pot. Add some onions, cover the pot and bleach the palm oil on low flame. Open the pot, increase the flame to medium. Pour the blended tomatoes, red bell peppers, onions and fry the vegetables. Add salt, locust beans, stock cubes and stir. Add the cooked stock fish. Moroccan spice and stir. Cook for some minutes. Add the ground egusi and stir. Cook for some minutes. Add one cup of the stock from the stock fish. Cover the pot and allow to cook for five minutes. Add the onions and chopped ugu leaves, stir and cook on medium flame.
  Serve with swallow of your choice. I served mine with eba.
 Asmie's Kitchen
All right reserved. No part of this recipe should b copied or transmitted in any form or by any means with without the consent of the copyright owner ©Asmie's Kitchen

Grilled Egg Sandwich


 Ingredients:
Sliced Bread
3 boiled eggs (chopped)
1 medium cup chopped tomatoes & onions
1 tbsp ginger & garlic paste
1 stock cube
A dash of salt
1/2 tsp Ajarsa Moroccan Spice
1/2 tsp Asmie's Kitchen Curry
Mayonnaise
1 tsp yellow mustard
A dash of ground black pepper
Olive oil

  Method
Heat 1 tbsp olive oil in a pan. Sauté the ginger and garlic paste. Add the tomatoes & onions, spices and seasonings. Fry till the onions are translucent. Remove from the fire and set aside.

  Put the chopped eggs in a small bowl. Add 3 tbsp mayonnaise, 1 tsp yellow mustard, a dash of salt and a dash of ground black pepper; mix with a spoon.

  Rub mayonnaise on a sliced of bread. Add 1- 2 tbsp of the sauce spread with a back of the spoon. Add egg mixture and spread with a spoon too. Cover with another sliced of bread. Repeat the process with the remaining ingredients.

   Preheat your grill and grill the sandwich. Serve with hot tea and enjoy!
©Asmie's Kitchen
All right reserved. No part of this recipe should be copied or transmitted in any for or by any means without the consent of the copyright owner ©Asmie's Kitchen

  :

  :

  : Ajarsa Moroccan Spice & Curry are available. Order now. 

Grilled Spicy Chicken Sandwich

A very tasty and delicious sandwich.  A quick fix.

  Ingredients:
Grilled chicken (cut into medium chunks)
 1 cup sliced tomatoes, bell peppers & onions
 A tbsp Ginger & garlic paste
1 tsp Asmie's Kitchen Curry
 A dash of Asmie's Kitchen Ground Pepper
 A dash of Ajarsa's Moroccan Spice
 Stock cube
Olive oil

  Method
Heat the olive oil in a pan. Add the ginger -garlic paste and sauté. Stir in the vegetables, i.e tomatoes, etc, stir fry for some minutes. Stir in the grilled chicken chunks. Sprinkle the seasonings and spices. Cook for 2 -3 more minutes. Remove from the fire and set aside.
   Preheat your sandwich grill. Rub some margarine on a sliced bread and add 2 tbsp of the grilled chicken mixture. Cover with another sliced bread. Repeat the process with the rest of the ingredients and grill. Cut into desired size and serve with hot tea. Enjoy!
©Asmie's Kitchen
All right protected. 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
  

Coconut Balls


Ingredients:
3 cups grated coconut
1 cup sugar
A drop of flavour

 Method
Place a medium pot on the fire. Put the sugar and a drop of flavour. Allow to melt on low heat till it started turning brown. Stir gently with a wooden spoon till the entire sugar melts. Add the grated coconut little at a time stirring, till all the grated coconut has been exhausted. Allow to cook for 3-5 minutes on low heat. Remove from the fire and pour in a tray. Allow to cool for few minutes. Mould into balls and arrange in another tray.
  Serve 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

Asmie's Kitchen Signature Noodles Stir Fry


  Ingredients:
1 pack noodles
2 eggs
1 large onion (diced)
1 cooking spoon grated bell peppers & onions
2 diced garden eggs
1 tbsp ginger & garlic paste
1 tbsp chopped scent & mint leaves
1 tsp curry
1 tsp Moroccan Spice
1/2 cooking spoon oil

  Method
Parboil the noodles with a tbsp of oil and strain.

  Heat the oil in a pan. Add the ginger- garlic paste, scent & mint leaves. Fry for almost a minute. Add the grated bell peppers and onions, stir fry for 2-3 minutes. Add the diced garden eggs, diced onions, seasonings and spices. Stir fry. Break the eggs and allow to set then scramble.
  Add the parboiled noodles and stir fry. Allow to cook on low heat. Remove from the fire and serve warm.
©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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