Ingredients:

1 cup parboiled rice

Fried Fish (deboned)

1/4 cup crayfish

3 boiled eggs

1 cup blended red bell peppers, onions, ginger, garlic & fresh curry leaves

1/8 tsp crushed locust beans / iru (daddawa)

1/2 tsp Asmie's Kitchen Malaysian Curry Powder

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

1 tsp Asmie's Kitchen Jollof Rice Spice

2 stock cubes

Few sprigs of fresh curry leaves/ basil leaves

1/2 cooking spoon oil

 Method

Heat some oil in a pan and fry the locust beans for a minute on low flame. Fry onions till translucent. Stir in blended red bell peppers, onions, ginger, garlic & fresh curry leaves. Fry for 5 minutes on medium flame. 

 Add fried fish, ground crayfish, fresh curry leaves, crushed stock cubes, spices and carrots. Stir and cook for 5 minutes. Stir in the parboiled rice, stir to combine. Cover the pot and cook for 5 minutes on low flame.©Asmie's Kitchen

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  Ingredients:

1 cup chopped ugu leaves

3 cups blended tomatoes, red bell peppers, onions, ginger, garlic 

1 satchet of tomato paste

4 soft boiled eggs

1/8 tsp cumin seeds

1 tsp red bell pepper flakes

3 stock cubes

A dash of salt

1 tsp thyme

1/2 cup oil

Method

Heat some oil in a pan. Pour the blended tomatoes, red bell peppers, onions, ginger and garlic

 Stir and cook for 15 minutes. 

   Add the satchet of tomato paste and season with salt, stock cubes, thyme and dried red bell pepper flakes. Stir and cook for 5 minutes.

  Add the chopped ugu leaves and boiled eggs. Stir. Cover the pot and allow to simmer for 5 minutes.

  Serve with white rice, yam or potatoes.© 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:

4 ripe plantains

3-4 eggs

1/4 cup check spring onions

Salt to taste

Oil for shallow frying

Method

Peel the plantain and cut into thinly diagonal slice. Set aside.

  Whisk eggs with little salt. Add the chopped spring onions. And whisk lightly.

  Heat the oil in a pan. Coat the plantain one after the other in the eggs mixture and fry in hot oil on both sides till brown. Pack in a serviette to drain the oil. Repeat the same process till you exhaust the plantain and eggs.

Serve alone or with Ground pepper, Ketchup or tea ©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:

20 pieces raw Tofu 

1/2 cup chopped spring onions (plus 2 tbsps for sprinkling before serving the dish)

2 chopped red chilli peppers 

1 chopped onion

1/2 tsp chopped garlic

1 tsp sesame seeds (plus 1 tsp for sprinkling before serving the dish)

1 tsp salt

1 tsp ground black pepper

1/2 cup water

1 tsp chilli flakes

1 tsp sugar

1/2 cup oil for frying or use 2-3 tbsp oil

  Method

In a medium bowl, add the raw tofu. Season with salt and black pepper. Toss to combine set aside.

   In another bowl, add chilli flakes, sesame seeds, sugar, chopped onion, spring onions and chilli peppers, stir well.

  Heat the oil in a pan, add the tofu and fry till golden brown. Flip and fry the other side till golden brown too. You can fry the tofu in two batches. If you use half cup of oil to fry the tofu, reduce the quantity of the oil in a small bowl. And set aside.

  Pour the sauce mixture over the fried tofu that is on fire. Make a paste with 1 tbsp corn flour and some water. Pour over the tofu. Stir gently. Cook for 5 minutes on medium to low flame. Sprinkle the sesame seeds and chopped spring onions.

   Serve with 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

Tofu Balls

Ingredients

Raw tofu (buy 300 naira tofu from sellers)

1/2 cup sifted flour 

2 peeled & grated carrots

1/2 cup chopped spring onions

1 large chopped red bell pepper/chilli pepper

1/2 tsp salt

1/2 tsp ground black pepper

1 stock cube (optional)

1/2 bottle oil for frying

  Method

In a medium mixing bowl, add the tofu and mash with a fork or mash. Add the chopped spring onions, grated carrots, red bell pepper, sifted flour, ground black pepper, salt and stock cube. Mix with hand. Mould or shape into medium balls. Arrange in a tray. 

  Heat the oil in a pan. Add the tofu balls one after the other into the pan. Fry on medium flame till golden brown and crispy. Flip over the other side and fry the other side till golden brown and crispy too. Repeat the process till you exhaust the raw tofu balls.

  Serve with ketchup or tomato sauce.

 If you want to make Sweet and Chilli Tofu Sauce, the recipe below 👇

 Ingredients:

Fried Tofu Balls

1 satchet tomato paste

2 tbsp ketchup (optional)

1 tsp chilli flakes

1 tsp sesame seeds

A dash of salt

1/2 tsp chopped garlic

1/2 cup of water

1 tbsp oil

Method

In a medium bowl, add the tomato paste, ketchup (optional), chilli flakes, sesame seeds, a dash of salt and water. Stir to combine. 

  Heat the oil in a pan. Saute the garlic. Add the tomato mixture, stir and cook for 10 minutes on low flame. Add the fried tofu balls and flip gently to combine with the sauce. Cook for 1-2 minutes. Remove from the fire. Sprinkle some sesame seeds and chopped spring onions. Serve with 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

 Video has been uploaded on my YouTube Channel. Don't forget to like and subscribe to my YouTube channel for more simple, delicious and exciting recipes.

Ingredients:

1 medium bowl tofu (mash them a little or flake it with your hand)

1 cup peeled carrots (cut into match stick)

2 medium chopped onions

1/2 cup chopped spring onions

2 red chilli peppers

2 raw eggs

1 tbsp ground ginger and garlic

1 tsp chopped fresh curry leaves

1 tsp Asmie's Kitchen Mixed Spices

1 tsp Asmie's Kitchen Secret of Cooking Spice

2 stock cubes

A dash of salt

1 tbsp corn flour paste (mix 3 tbsps water and 1 tbsp corn flour)

1/4 cooking spoon oil

Method

Heat the oil in a pan and saute the ginger, garlic and chopped curry leaves. Add the chopped onions, carrots and stir fry till soft. Pour some water enough to cook the Tofu, season with Asmie's Kitchen Mixed Spices, Asmie's Kitchen Secret of Cooking Spice, stock cubes and some salt. Cover the pot and bring to the boil. Add the tofu and chopped spring onions and chilli pepper. Cover the pot and cook for 10 minutes. 

  Break the eggs in a bowl and whisk with a little salt. Hold a strainer directly on top of the pot as it is in the video, pour the whisked eggs, shake the strainer round the pot, the whisked eggs will pour directly into the pot in small strings, stir. Cook for 5 minutes.

 Make a paste with 1 tbsp of corn flour and little water. Stir well and pour into the pot. Stir, cover the pot and cook for 5 -7 minutes. Tofu Pepper Soup is ready!

 Sprinkle some chopped fresh spring onions and some sliced chilli pepper on top of the pepper soup. Serve and enjoy!©Asmie's Kitchen

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Ingredients:

1 cup parboiled rice

5 sliced sausages 

4 peeled & diced carrots

1 large diced onion

5 deseeded & chopped red bell peppers

1 tsp Asmie's Kitchen Curry Powder

1 tsp Asmie's Kitchen Mixed Spices

1 tsp Asmie's Kitchen Secret of Cooking Spice

1 tsp chopped garlic

1 tsp grated ginger

1 tsp chopped fresh curry leaves

1 large diced green bell pepper

3 stock cubes

1/2 cooking spoon oil

Method

Heat some oil in a pot. Fry the sausages till golden brown. Pack from the pot, put in a bowl and set aside.

  Add little more oil in the same pot you fried the sausages if necessary. Add the chopped garlic, ginger and fresh curry leaves. Saute for 30 seconds. 

Stir in the diced onion, carrots, red bell peppers and stir fry till the vegetables are soft. Add the fried sausages and stir. Season with Asmie's Kitchen Curry Powder, Asmie's Kitchen Mixed Spices, Asmie's Kitchen Secret of Cooking Spice and stock cubes. Stir and cook for 5 minutes. Pour a cup of water using measuring cup. Cover the pot and bring to the boil. 

Add the parboiled rice and stir. Cover the pot and cook till the liquid has almost absorbed in the pot. Open the pot and add diced green bell peppers. Cover the pot and allow to simmer for 5 minutes.

 Sausage Jollof Rice is ready! Serve warm 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