Goatmeat Kabobs

Ingredients:
1kg goat meat (deboned)
3 hot peppers
2 strong tomatoes (cut in big chunks)
1 small green peppers (cut in big chunks)
3 onions
1 teaspoon curry
1 packet knorr cubes
Salt to taste

Directions:
Wash the goat meat, season with one chopped onions, curry, salt and cook till it's done. Fry the cooked goat and set aside.

Blitz the peppers and one onions and fry with some oil.

Add the fried goat to the peppers and fry for about 2-3mins.

Thread the meat, green pepper, onions and tomatoes onto wooden skewers and serve.

ENJOY!!!

Glazed Donuts

Donuts are one of my favorite breakfast foods. I must confess though, I like my donuts plain. I just had to put a sugar glaze for blogging purposes but quite frankly, it's a little too sweet for me. The chocolate glazed donuts were a hit in my house though. I just thought I should try dipping the donuts in a chocolate ganache and wow, it was on point. Those were the first to be GONE!
Anyway, I know this recipe seems like a lot of steps but really it isn't that difficult so don't feel intimidated.

Ingredients for the donut:
5 cups all-purpose flour
1 ½ cups lukewarm milk
⅓ cup vegetable shortening (or butter)
2 large eggs
4 ½ teaspoons dry yeast
1 ½ cups lukewarm milk
¾ cup white sugar
¼ cup warm water
1 teaspoon salt
Vegetable oil for frying

For the sugar glaze:
⅓ cup butter
2 cups powdered sugar
1 ½ teaspoons vanilla
5 tablespoons hot water or as needed

For the chocolate glaze:
Melted chocolate

Directions:
Add the warm water to a bowl. Sprinkle ½ teaspoon of sugar then sprinkle the yeast.

Allow the yeast to activate for about 5mins or more...it will get really frothy.

Add the activated yeast, milk, sugar, salt, egg, shortening and two cups of flour. Mix well with a wooden spoon or spatula or electric mixer till it's well incorporated. Then add the remaining flour and mix well till it comes together.

Turn unto a well floured surface and knead well with your hands for about 5mins.

Mold into a ball and put in a well oiled bowl.

Allow dough rise for 1hr or until doubles in size.

Punch the risen dough down and roll out wit a rolling pin.

Using a donut cutter, cut out as many donuts as possible.

Arrange on a baking sheet and allow to rise again for about 30-45mins.

Fry the risen donuts till lightly browned. Allow cool.

For the sugar glaze:
Melt the butter in a saucepan, add the powdered sugar and turn well, then add the vanilla and hot water till itz at your desired consistency but not "liquidy".

For the chocolate ganache:
Click (here) for the recipe

When the donuts are cool enough to be handled, pick them up and dip into the glaze and add toppings (like coconut and sprinkles) then allow cool completely.

ENJOY!!!

Plantain Salsa

Ingredients:
2 ripe plantains (diced)
Gizzards (I used 3 turkey ones)
1 green pepper (chopped)
1 red pepper/tatase (chopped)
½ onions (chopped)
Tomatoes, peppers and onions (blended together)
½ teaspoon curry
1 knorr cube
Salt to taste
1 cooking spoon vegetable oil

Directions:
Wash the gizzards well and make sure to peel off the inside skin. Season and boil with just enough water till it's done and the stock dried.

Fry the diced plantains and set aside.

Add fresh oil to a pot and fry the gizzards.

Remove the gizzards from the pot and add the tomato blend. Fry the tomatoes till it dries up then season with 1 knorr cube and curry.

Add the fried plantains and gizzards and mix well. Now add the chopped up bell peppers and onions.

Serve hot and ENJOY!!!

Scotch Eggs

Ingredients:
Sausage Mince (I used 6 satis sausages)
4 hardboiled eggs
1 cup bread crumbs
½ cup all purpose flour
1 egg lightly beaten
1 teaspoon parsley
1 teaspoon ground pepper
1 teaspoon curry
A pinch of salt

Directions:
Remove the sausage casings, add the parsley, pepper, salt, curry and mix well.

Divide the sausage mix into 4 equal parts.

Coat each egg with flour, cover with the sausage mix, roll in egg and then cover with bread crumbs. Allow to rest.

Put some vegetable oil over the stove to heat up. When it's hot, put the scotch eggs to fry. Let cool and then serve.

Goat Meat Peppersoup

Ingredients:
Goat Meat (I used a whole leg)
4 hot peppers (or more if you like it spicy)
1 onion bulb
1 hand of scent leaves
1 Ehuru
1 teaspoon Uziza seeds
2 tablespoons of crayfish
1 Stock cube
Salt to taste

Directions:
Cut the goat meat into bite size chunks. Wash and add to a pot. Blitz the onions and pepper and add to the meat. Season with salt and stock cube.

Cook till it's well done.

Using a dry mill, blend the crayfish, uziza and ehuru. Add to the meat and allow simmer for about 5mins.

Cut the scent leaves up and add to the meat. Allow simmer 2-3mins then serve hot.

ENJOY!!!

Sausage Rolls

Ingredients for the dough:
3 cups all purpose flour
1 cup margarine (NOT butter)
2 Teaspoons baking powder
1 Tablespoon sugar
1 Teaspoon salt
6 Tablespoons cold water

Ingredients for the filling:
1 pack of sausages (minced)
1 medium carrot (grated)
1 handful breadcrumbs
1 onion (chopped)
1 teaspoon garlic powder
1 tablespoon ground pepper
1 tablespoon chopped parsley
2 eggs

Directions:
Sift the flour, salt and baking powder into a bowl. Add the sugar and margarine. Mix well.

Add the water 1 tablespoon at a time till it forms a ball.


Wrap in clingfilm and let the dough rest in the refrigerate for 30mins.

Break the sausages into a blender or food processor and mince. Pour out into a bowl and add the breadcrumbs, pepper, parsley, garlic, onions, carrot and 1 egg. Mix well and set aside.

Roll the dough out with a rilling pin and cut a rectangle. Spoon some filling onto the long side of the dough.

Roll up and cut off any excess dough.

Cut the log up into your desired size.

Put the sausages on a baking sheet lined with parchment paper. Brush with egg and sprinkle some sesame seeds on top.

Bake for about 20minutes or until well browned.

ENJOY!

Peppered Gizzards

Ingredients:
1kg chicken gizzards
6 scotch bonnet/habanero peppers
1½ onion bulbs
2 knorr cubes
Curry
Salt to taste
Vegetable oil

Directions:
Wash the gizzards well and make sure the inside skin/thin-film has been peeled off.

Put the gizzards in a pot and season with maggi, curry and some salt. Slice ½ onions and add to the pot. Add a some water (just about the level of the gizzards). Cook till they are done and the water dries out. You don't want to lose any flavor by discarding the stock so don't cook with too much water.

Fry or bake the cooked gizzards. I fried mine 'cos my oven was already occupied but you might wanna go for the healthier option of baking.

Blitz the remaining onions & peppers and add to a pot. Add some vegetable oil and fry. Season with a little curry, salt & maggi.

Add the fried gizzards and toss for about 2-3minutes making sure all the gizzards get coated.

Ok, this was the hardest part for me to follow: Fight the urge to eat half of the gizzards before it's served.

ENJOY WITH YOUR FRIENDS AND LOVED ONES!!!

Ora (oha) Soup

Ora soup is a delicacy from the Eastern part of Nigeria. I love ora soup but I must confess I didn't like making the soup at all. The traditional ora soup requires you process the oil right from the scratch (called igba akwu in igbo). So I had to buy palm fruits, boil, pound and extract. Then the thickner used was cocoyam...more pounding for me. Aaaargh!!! These days I don't have to go through all that stress to make ora soup that tastes heavenly...

Ingredients:
Beef
Cowleg
2 bunches of Ora
1 bunch of Uziza
Crayfish
Yellow Pepper
Ofo
Stockfish/Okproko
Dried fish
Periwinkle/Isam (optional)
Knorr
Salt to taste
Ogili
3 cooking spoons of Palm oil

Directions:
Wash the meat and add to a big pot. Season with knorr and salt. Cook until it's well done.

Blend the crayfish, pepper and ogili and add to the pot. Add the palm oil and boil for about 5 minutes.

After boiling for about 5 minutes, the oil should have blended well. Add the ofo and boil till the soup begins to thicken.

Add the periwinkle and vegetables (cut the ora into big chunks but slice the uziza finer). Cover the pot and simmer for 3 minutes.

Serve with garri, pounded yam, wheat, semolina etc.

ENJOY!!!

N/B: You can leave the ogili out if the smell is unbearable for you but if you want the classic ora soup taste, then you must add it. Ora soup is not the same without...Also, if you noticed, I'm not making this soup with any onions at all...rule of thumb: Don't put onions in any soup that has ogili.