Friday, 30 August 2013

Afang Soup

2 big bunches of waterleaf
4 handfuls of cut okazi (ask hand grinders in the market to grind it)
Goatmeat, Shaki, Cowleg
Stock fish
Dry fish
1 cup of periwinkle (optional)
1 cup of palm oil
Crayfish and/or oporo
2 Onion bulbs
Knorr Cubes

Wash the cowleg and put in a pot. Add water and cook till it's half done (you might need to add water as you cook the cowleg). When the it is half done, add the shaki and goat meat (be sure you've washed them with salt water 1st). Wash the stock fish and dry fish with hot salt water and remove the bones then add to the pot also. Season with maggi and salt, cut up one onion bulb and add to the pot. Boil till they are well done. Afang soup doesn't need a lot of meat water (because waterleaf brings out a lot of water) so allow your stock dry a bit.

Add palm oil to the meat. Blend onions, crayfish/oporo and pepper and add to the pot. Allow to boil for like 10-15 minutes. Add the periwinkle, waterleaf and okazi. Adjust the seasoning if necessary. Cover the pot and allow to boil for 10minutes, turning regularly.

Serve with garri, loi loi, amala, wheat, iyan, semolina or any other kind of "swallow" out there.


Thursday, 29 August 2013

Rice and Chicken Stir-Fry

1 Boneless chicken breast (cut in strips)
½ Tablespoon ginger
2 Cloves garlic, minced
½ Red bell pepper or tatase (seeded and cut in strips)
½ Green Pepper (seeded and cut in strips)
8 Baby corns
8 Bamboo shoots
1 Large carrot (cut in strips)
1 Onion bulb (cut ½ in strips)
4 Teaspoons vegetable oil
1 Knorr Cube
A Dash of curry
1 Cup chicken broth
1 Tablespoon cornstarch
2 Tablespoons soy sauce
1 Teaspoon oyster sauce

Veggies cut in strips

Wash the chicken, pat dry and put in a bowl. Add ½ cube of knorr, a dash of curry, 1 spoon of soy sauce, 1 Tablespoon of oil, garlic and ginger. Grate ½ of the onions in (I prefer grating my onion when marinating). Allow to marinate for 10-15 minutes.

Mix the chicken broth, soy sauce, oyster sauce and cornstarch in another bowl. Set aside.

In a large frying pan, add the remaining oil. Add the chicken marinade and stir-fry for 3-4minutes, add the vegetables. Add the chicken broth mixture. Cook another 2mins or till it thickens. Turn off the heat as soon as it thickens. Serve over any kind of long grain rice (I used basmati).

ENJOY your meal ;)

Wednesday, 28 August 2013

Red Velvet Cake

2 ½ Cups of Cake Flour
¼ Cup of Cocoa Powder
1 ½ Cups of Granulated Sugar
2 Teaspoon of Baking Powder
1 Teaspoon of Baking Soda
½ Teaspoon of Salt
½ Cup of Unsalted Butter @room temp
¼ Cup of Vegetable Oil
3 Eggs
1 Tablespoon of White Distilled Vinegar
1 Cup Buttermilk
2 Tablespoons of Red Food Coloring
1 Tablespoon of Vanilla Extract

For the coconut butter cream:
1/2 Cup Butter
2 Cups confectioner's sugar
3 Tablespoons milk or as needed.
1 Tablespoon coconut extract
Shredded coconut

1) Preheat your oven to 350 degrees. Grease 2 round cake pans and set aside.

2) In a large bowl, sift flour, baking soda baking powder, salt and cocoa powder then set aside.

3) Using a hand mixer, cream the butter, sugar and vegetable oil together.

4) Add the eggs one at a time and cream them together until combined.

5) In a jug, mix the buttermilk, vinegar, vanilla and food coloring.

6) Add the buttermilk mixture and dry ingredients to the cream in 3 additions, starting and ending with the dry ingredients.

7) Divide the batter equally among the two cake pans and bake for about 20minutes or until cooked through (toothpick test). You want your cakes moist so remove from heat immediately a toothpick comes out clean. Allow the cakes to cool completely.

8) While the cakes are cooling, Make the coconut butter cream: Using a hand mixer, beat the butter till it's light and fluffy. Add the confectioner's sugar and beat for about 10 minutes more. Add the coconut extract and beat some more. Add the milk one teaspoon at a time to your desired consistency. Add the shredded coconut and mix with a spatula.

9) Level both cakes and cream the top of one with coconut butter icing. Invert the other cake and stack on top of the iced one. Then ice the entire cake (you don't have to over-smoothen the butter icing). Decorate with whatever you have. You can crumble the cake you removed from leveling and sprinkle on the butter icing or use colored sugar like I did.

10) ENJOY your home made red velvet cake!!!

Tuesday, 27 August 2013

Spaghetti and Meatballs

For the meatballs:
1lb ground beef or (1/2lb ground beef and 1/2 pound pork).
1 cup fresh bread crumbs
1 tablespoon dried parsley
1/4 teaspoon ground pepper
1/8 teaspoon garlic powder
1large onions, minced
1 egg, beaten
1 knorr cube
A pinch of salt

For the marinara:
1lb fresh tomatoes
Fresh peppers (to taste)
1 and 1/2 bulbs onions
1 tin tomato paste
5 large carrots (cut into cubes)
1 large green pepper (cut into cubes)
Knorr & Salt to taste
Vegetable Oil

Combine all the meatball ingredients in a large bowl and roll into 12-15 balls. Bake or fry the meatballs till they're brown and well done. I prefer the healthier choice of baking.

Blend the tomatoes, pepper and 1 onions. Add vegetable oil to a large saucepan and heat, chop up the remaining 1/2 onions and sauté till translucent. Add the blended ingredients to the oil and boil till the tomato has dried all its water. Add the tin tomato paste and cook anoda 10-15mins. Add curry, knorr and salt to your taste. Add 2 cups of water and let it simmer anoda 5-10mins. Adjust seasoning if necessary. Add the meatballs and simmer for 10mins. Add the chopped carrots and simmer for 3mins and then add the green pepper. Turn off the heat almost immediately so you don't over cook the vegetables. I like them crunchy. Serve over spaghetti and ENJOY!!!

How to make Buttermilk

Many people have asked me what buttermilk is. The first time I heard of buttermilk, I actually thought: Butter + milk = Buttermilk. Haha. To my greatest surprise, buttermilk is actually curdled milk with a higher acidity (more sour) and less fat than regular sweet milk. Buttermilk is readily available in the dairy section of grocery stores but I have searched high and low for buttermilk in Nigeria but to no avail. So I found the easiest way to make my own buttermilk whenever a recipe calls for it. Here goes the recipe for home made buttermilk.

1 sachet peak powdered milk (20g)
1 cup of water.
1 Tablespoon white vinegar (or freshly squeezed lemon juice)

Mix the milk and water thoroughly. Add the vinegar and let stand for 5-10 minutes. You will notice the milk curdling.

Eureka, there goes your buttermilk!!!

P.S: If you have fresh milk, just add a tablespoon of vinegar (or lemon juice) to a cup of the milk.

Monday, 26 August 2013


1 bottle fanta
1 bottle sprite
1/2 cup grenadine
A dash of angostura bitters or campari
Cucumber and Lemon slices
Ice cubes
Cocktail parasol (optional)

Add the fanta, sprite, angostura bitter and grenadine to a jug.

Add a few ice cubes to a long glass and fill with your mixture. (You can make the ice cubes with a mixture of sprite and fanta so it doesn't water down you drink as the ice melts).

Add a few cucumber and lemon slices to the drink. Add a lemon wheel to the rim of the glass and stick your parasol in...ENJOY!!!

Buttermilk Pancakes

1 cup flour
1 cup buttermilk
1 egg
2 tablespoons melted butter
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla flavoring (optional)
1/4 teaspoon salt

Sift flour, baking powder, baking soda and salt...Add Sugar...set aside.

Mix buttermilk, beaten egg, vanilla (if using) and melted butter together.

Make a well in the middle of the dry ingredients and pour the wet ones inside.

Whisk until well incorporated but don't over whisk it else d pancakes will be tough. (Itz okay for the batter to have lumps so resist the urge of trying to get rid of lumps).

Let the batter rest for 10 minutes before you start frying.

Lightly oil a frying pan and fry.

Drizzle maple syrup over your hot cakes and ENJOY!!!

Saturday, 24 August 2013

Mashed Potatoes and Gravy

Mashed potatoes:
6 Large Irish Potatoes
1 Tablespoon of Margarine
1/2 cup of Milk
Salt to taste

1.) Skin the potatoes and cut into 2 equal halves lengthwise.
2.) Wash potato halves and put in a pot. Add water and salt and boil.
3.) After 15 minutes, check the potatoes. Boil some more if they're not done yet.
4.) When they are done (very tender), strain the water and return to the pot.
5.) Return the pot to the stove and heat some more to drain all the moisture.
6.) Put off the stove and mash the potatoes with a potato masher.
(Be sure to work fast while the potatoes are still hot).
7.) Add the margarine and mash some more.
8.) Add the milk and this time, use a whisk to mix.
9.) Taste for salt and add more if necessary.

1/2 can chicken broth
Knorr Cube
All purpose flour

1.) Bring the chicken broth to a boil over a small saucepan
2.) Add knorr and salt to taste.
3.) Sift the floor with a small sieve and mix with small water.
4.) Add to the saucepan a little at a time till it thickens but not too thick.
5.) Serve over mashed potatoes.

Sautéed green beans:
Green beans
1 teaspoon margarine
Salt and pepper

1.) Add the margarine to a frying pan
2.) Add the onions and green beans. Stir until the beans are a little tender.
3.) Add salt and pepper to taste.

Grilled Steak:
2 pieces of steak
Steak seasoning.

1.) Wash the steak and add all the seasonings.
2.) Cover with cling film and let sit for 30mins-1hour
3.) Oil a grill and place steak.
4.) Grill each side for like 5 minutes or to your desired tenderness.


Peppered Steak

1. Beef (cut in strips)
2. Green Peppers (seeded n cut in strips)
3. Red Peppers (seeded n cut in strips)
4. Vegetable oil
5. Oyster Sauce
6. Soy Sauce
7. Crushed onions n garlic
8. Dash of ginger
9. Ground dry pepper
10. Maggi
11. Salt
12. Corn flour

In a large bowl, combine 5-11...add the beef and then mix every together. Cover with clingfilm and leave in the fridge for at least 30mins to marinate.
In a large frying pan, add some vegetable oil and heat. Add the beef marinade to the hot oil and stirfry till the beef is done. Mix cornflour with some water and add to the pan to thicken. Add veggies and take down almost immediately so that ur veggies don't over cook...serve over rice.

 Footnote: Ask your butcher for beef that's easy to cook. Don't buy one with visible fatty streaks in it...toooo tough for a stir fry. Then if you can't find red bell peppers, you can use strong tatase instead.