This is a simple Greek Yogurt recipe. Made with few ingredients: Greek Yogurt, fruits and granola. You can serve it chilled or when it has become blocked in the freezer, you will cut it according to the size you want and serve. 

 Ingredients:

3 cups Greek Yogurt

1/4 cup granola

1 chopped Apple

Pieces of chopped Grapes

3 tbsp Granulated sugar

  Method

Add the granulated sugar in the Greek Yogurt and stir.  

  Place a parchment (baking paper) on a tray, preferably baking tray. Pour the Greek Yogurt on top of the parchment paper, spread it with a spoon. Add granola and chopped fruits on top of the yogurt. Put in the freezer to chill or freeze for hours to become block. Cut with a knife and serve. © 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

   The video has been uploaded in my YouTube Channel, watch, like and Subscribe to my YouTube Channel do more exciting recipes. 

And when you make yours, don't forget to send your picture to me 😊

Ingredients:

3 medium sweet potatoes (Peele & diced)

2 boiled eggs (sliced)

1/2 cup chopped red bell peppers

1 diced onion

1/2 cup chopped ugu leaves

3 stock cubes

1 tbsp Asmie's Kitchen Curry Powder

1/2 tsp Asmie's Kitchen Egyptian Spice Mix

1 tsp Asmie's Kitchen Ground Pepper

1 tsp Asmie's Kitchen Mixed Spices

1 tbsp ground fresh curry, mint, coriander, rosemary leaves, ginger and garlic

5 tbsp soya oil

Method

Place a medium clean pot on fire. Add the diced Potatoes and water to cover the potatoes just like it's in the video. Cover the pot and allow to cook halfway. 

  Add the ground fresh curry, mint, rosemary, coriander, ginger and garlic with diced red bell peppers, onions, stock cubes and oil. Stir and cover the pot allow to cook for 5-10 minutes on medium flame. Make a paste with 1 tsp flour and some water, add to the pot and stir. This is to thicken the potato porridge a bit. 

  Add the sliced eggs and ugu leaves, stir gently in order not to break the sliced eggs. Cover the pot and cook for 5 minutes.

  Tadaa! Potato Porridge is ready! Serve warm and enjoy!! © Asmie's Kitchen

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