tag:blogger.com,1999:blog-28142949950838259542024-02-07T05:19:10.974+01:00African Food, Dishes, Recipes and SnacksJourneying through the tasty world of African foods,Recipes, snacks and dishes.Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-2814294995083825954.post-50786813232087622302018-11-10T14:46:00.001+01:002018-11-10T14:46:21.347+01:00DOUGHNUTEverything you need to live well<br />
The doughnut is a delicious snack enjoyed by Nigerians. A doughnut can be fried in oil or baked in an oven, however, on the streets of Nigeria in most scenarios you will easily find fried doughnut has it is easier to make. A ydoughnut can be eaten with sugar, jam, a warm glass of milk or a chilled drink.<br />
The doughnut is readily available on street corners has the ingredients for making this yummy snack like flour or butter are less capital intensive and it is very easy to make.<br />
<br />
<div>
<div>
<b>Doughnut Ingredients</b></div>
<div>
<b><br /></b></div>
<div>
Butter (100g)</div>
<div>
Flour (250g)</div>
<div>
Yeast (2 teaspoons)</div>
<div>
Milk (75mls)</div>
<div>
Egg</div>
<div>
Sugar (25g)</div>
<div>
Salt (¼ teaspoon)</div>
<div>
Oil( Vegetable/Groundnut)</div>
<div>
Measurement for ingredients may vary depending on the population size whom will eat the doughnut.</div>
<div>
<br /></div>
<div>
<b>Method</b></div>
<div>
Mix the flour, sugar and yeast in one bowl.</div>
<div>
Add milk, butter and egg to the mixture in the bowl. Mix properly until a dough is formed.</div>
<div>
Grease a new bowl and place the dough in it. Leave the dough for about one hour to rise.</div>
<div>
Transfer the risen dough to a surface. Flatten the dough and cut the dough to your desired shape.</div>
<div>
Leave the shaped dough to rise from five to ten minutes. Preheat the oil(Vegetable/Groundnut) for frying.</div>
<div>
Place the risen shaped dough into the heated oil. Fry the dough until its golden brown. En</div>
</div>
<div>
<br /></div>
Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-73438236795242279182018-11-10T14:37:00.001+01:002018-11-10T14:37:36.546+01:00KUNU Drink<div>
Kunu</div>
<div>
Everything you need to live well</div>
<div>
The scorching heat common to Nigeria makes the kunu drink the best content to consume when one is thirsty. Kunu drink originated from Northern Nigeria. It’s a non-alcoholic drink primarily made from grains.</div>
<div>
Kunu is also called Kunu drink, kunnu, Kunu zaki or kununzaki. This creamy delight is definitely a must-have drink. The drink can be made from tiger nuts, millet, corn, rice or sorghum.</div>
<div>
Photo credit Oasdom</div>
<div>
Benefits of consuming kunu includes: boosting the immune system, a source of essential fat, can be essential for weight loss, a source of vitamin B and helps to decrease the level of cholesterol.</div>
<div>
Ingredients</div>
<div>
Coconut</div>
<div>
Ginger</div>
<div>
Cinnamon</div>
<div>
Tiger nuts (fresh or dry).</div>
<div>
Date palm fruits (fresh or dry).</div>
<div>
Note</div>
<div>
Try to add very little water when blending so the final result is not too watery.</div>
<div>
Method</div>
<div>
1. Separate the tiger nuts from stone particles.</div>
<div>
2. Rinse the fresh tiger nut and put it in a clean bowl. For dried tiger nuts, soak it in cold water for at least 48 hours and place in the fridge to ferment.</div>
<div>
3. Remove the seed and rinse the fresh date palm fruits. For dried date palm fruits, soak in water to soften it.</div>
<div>
4. Remove the hull from the coconut. Cut the coconut into small slices.</div>
<div>
5. Peel the skin off the ginger and rinse properly.</div>
<div>
6. Add the tiger nuts, dates, coconut, ginger and a little water into a blender. Blend the mixture until it is smooth.</div>
<div>
7. Sieve the content of the blender by using a muslin cloth.</div>
<div>
8. Add the chaff with water back into the blender. Blend the mixture and squeeze the juice out again with a cloth.</div>
<div>
9. Refrigerate the juice extract.</div>
<div>
10. Enjoy a cup of chilled kunu alone or when eating a meal.</div>
Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-83140869481337648572018-11-10T14:36:00.003+01:002018-11-10T14:36:49.475+01:00KUNU Drink<div>
Kunu</div>
<div>
Everything you need to live well</div>
<div>
The scorching heat common to Nigeria makes the kunu drink the best content to consume when one is thirsty. Kunu drink originated from Northern Nigeria. It’s a non-alcoholic drink primarily made from grains.</div>
<div>
Kunu is also called Kunu drink, kunnu, Kunu zaki or kununzaki. This creamy delight is definitely a must-have drink. The drink can be made from tiger nuts, millet, corn, rice or sorghum.</div>
<div>
Photo credit Oasdom</div>
<div>
Benefits of consuming kunu includes: boosting the immune system, a source of essential fat, can be essential for weight loss, a source of vitamin B and helps to decrease the level of cholesterol.</div>
<div>
Ingredients</div>
<div>
Coconut</div>
<div>
Ginger</div>
<div>
Cinnamon</div>
<div>
Tiger nuts (fresh or dry).</div>
<div>
Date palm fruits (fresh or dry).</div>
<div>
Note</div>
<div>
Try to add very little water when blending so the final result is not too watery.</div>
<div>
Method</div>
<div>
1. Separate the tiger nuts from stone particles.</div>
<div>
2. Rinse the fresh tiger nut and put it in a clean bowl. For dried tiger nuts, soak it in cold water for at least 48 hours and place in the fridge to ferment.</div>
<div>
3. Remove the seed and rinse the fresh date palm fruits. For dried date palm fruits, soak in water to soften it.</div>
<div>
4. Remove the hull from the coconut. Cut the coconut into small slices.</div>
<div>
5. Peel the skin off the ginger and rinse properly.</div>
<div>
6. Add the tiger nuts, dates, coconut, ginger and a little water into a blender. Blend the mixture until it is smooth.</div>
<div>
7. Sieve the content of the blender by using a muslin cloth.</div>
<div>
8. Add the chaff with water back into the blender. Blend the mixture and squeeze the juice out again with a cloth.</div>
<div>
9. Refrigerate the juice extract.</div>
<div>
10. Enjoy a cup of chilled kunu alone or when eating a meal.</div>
Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-48090322461489492392018-11-10T14:36:00.001+01:002018-11-10T14:36:34.048+01:00KUNU Drink<div>
Kunu</div>
<div>
Everything you need to live well</div>
<div>
The scorching heat common to Nigeria makes the kunu drink the best content to consume when one is thirsty. Kunu drink originated from Northern Nigeria. It’s a non-alcoholic drink primarily made from grains.</div>
<div>
Kunu is also called Kunu drink, kunnu, Kunu zaki or kununzaki. This creamy delight is definitely a must-have drink. The drink can be made from tiger nuts, millet, corn, rice or sorghum.</div>
<div>
Photo credit Oasdom</div>
<div>
Benefits of consuming kunu includes: boosting the immune system, a source of essential fat, can be essential for weight loss, a source of vitamin B and helps to decrease the level of cholesterol.</div>
<div>
Ingredients</div>
<div>
Coconut</div>
<div>
Ginger</div>
<div>
Cinnamon</div>
<div>
Tiger nuts (fresh or dry).</div>
<div>
Date palm fruits (fresh or dry).</div>
<div>
Note</div>
<div>
Try to add very little water when blending so the final result is not too watery.</div>
<div>
Method</div>
<div>
1. Separate the tiger nuts from stone particles.</div>
<div>
2. Rinse the fresh tiger nut and put it in a clean bowl. For dried tiger nuts, soak it in cold water for at least 48 hours and place in the fridge to ferment.</div>
<div>
3. Remove the seed and rinse the fresh date palm fruits. For dried date palm fruits, soak in water to soften it.</div>
<div>
4. Remove the hull from the coconut. Cut the coconut into small slices.</div>
<div>
5. Peel the skin off the ginger and rinse properly.</div>
<div>
6. Add the tiger nuts, dates, coconut, ginger and a little water into a blender. Blend the mixture until it is smooth.</div>
<div>
7. Sieve the content of the blender by using a muslin cloth.</div>
<div>
8. Add the chaff with water back into the blender. Blend the mixture and squeeze the juice out again with a cloth.</div>
<div>
9. Refrigerate the juice extract.</div>
<div>
10. Enjoy a cup of chilled kunu alone or when eating a meal.</div>
Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-32192820301882614002018-11-03T21:12:00.000+01:002018-11-03T21:12:38.592+01:00HOME MADE CHOCOLATE<br />
Everything you need to live well<br />
Chocolates are the best delight especially when you have a sweet tooth. There is a sudden energy rush you get from eating chocolate on a stressful day. You don’t have to leave the comfort of your home to enjoy chocolates instead you can make homemade chocolates.<br />
You can eat chocolate alone, enjoy it with biscuits or can be taken as a fluid (hot chocolate). This sweetened delight in most cases can win you a lady’s heart as it has been known over time that girls generally have a thing for chocolate.<br />
Ingredients<br />
2 cups of cocoa powder<br />
⅔ cup of milk<br />
¼ tsp. of flour<br />
½ cup of sugar<br />
¾ cup of butter<br />
Water<br />
Method<br />
1. Mix cocoa powder and butter until it forms a paste. Place cocoa and butter in processor and mix until they form a paste.<br />
2. Fill the pot with about 1/4 full with water and place it on the heat. Put the bowl containing the mixture on the heated water.<br />
3. Let the mixture get heated up in the pot until it is quite hot.<br />
4. Remove the heated mixture from the pot and mix until it is smooth.<br />
5. Heat up the milk to room temperature.<br />
6. Add flour, sugar and milk to the paste. Mix the paste very well so that no lumps are formed.<br />
7. Now pour the mixture into moulds and place it in the fridge till they become hard.<br />
8. Take the frozen chocolate pieces out and munch away!<br />
Contrary to popular belief, dark chocolates are quite beneficial to one’s health as it’s a source of antioxidant, provides energy and helps to improve blood flow to the brain.Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-57743127031121354252018-10-28T16:52:00.000+01:002018-10-28T16:56:46.466+01:00ISI EWU (GOAT HEAD)<div readability="32" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 16px;">
<div style="box-sizing: border-box; line-height: 1.5;">
<span class="tagline" style="box-sizing: border-box;">verything you need to live well</span></div>
</div>
<div id="" style="box-sizing: border-box; font-family: Arial, sans-serif; font-size: 16px;">
<div style="box-sizing: border-box; line-height: 1.5;">
Isi Ewu is a dish that is usually mistaken for the dish Nkwobi because they both have similar ingredients. However, just as the name rings, Isi Ewu means goat’s head which is the main ingredient and difference to Nkwobi. Peculiar to South-eastern Nigeria, a celebration is not complete in the absence of Isi Ewu.</div>
<div class="wp-caption aligncenter" id="attachment_774569" readability="32" style="box-sizing: border-box;">
<div style="box-sizing: border-box; line-height: 1.5;">
<img alt="" class="wp-image-774569 lazyload" height="667" sizes="(max-width: 1000px) 100vw, 1000px" src="https://nnu.ng/sitefiles/post-images/Seven-Easy-Steps-To-Preparing-Isi-Ewu--Goat-head-343816677599810535.jpg" srcset="https://nnu.ng/sitefiles/post-images/Seven-Easy-Steps-To-Preparing-Isi-Ewu--Goat-head-343816677599810535.jpg 610w,https://guardian.ng/wp-content/uploads/2018/10/OIsi-Ewu-Photo-Food-Pam-Food-Recipe-Collections-487x325.jpg 487w,https://guardian.ng/wp-content/uploads/2018/10/OIsi-Ewu-Photo-Food-Pam-Food-Recipe-Collections-320x214.jpg 320w,https://guardian.ng/wp-content/uploads/2018/10/OIsi-Ewu-Photo-Food-Pam-Food-Recipe-Collections-600x400.jpg 600w" style="box-sizing: border-box; height: auto !important; max-width: 100%;" width="1000" /></div>
<div class="wp-caption-text" style="box-sizing: border-box; line-height: 1.5;">
Isi Ewu. Photo: Food Pam Food Recipe Collections</div>
</div>
<h3 style="box-sizing: border-box;">
Ingredients</h3>
<ul style="box-sizing: border-box; list-style: none; margin: 0px; padding: 0px;">
<li style="box-sizing: border-box; padding: 5px 0px;">1 Goat head</li>
<li style="box-sizing: border-box; padding: 5px 0px;">2 teaspoon of Ehuru (calabash nutmeg)</li>
<li style="box-sizing: border-box; padding: 5px 0px;">1 handful of sliced Utazi leaves</li>
<li style="box-sizing: border-box; padding: 5px 0px;">1 teaspoon of edible potash (akaun)</li>
<li style="box-sizing: border-box; padding: 5px 0px;">3 cubes of seasoning</li>
<li style="box-sizing: border-box; padding: 5px 0px;">2 medium-sized onions</li>
<li style="box-sizing: border-box; padding: 5px 0px;">2 tbsps of blended fresh pepper</li>
<li style="box-sizing: border-box; padding: 5px 0px;">1 cup of palm oil</li>
<li style="box-sizing: border-box; padding: 5px 0px;">1 tbsp of crayfish (optional)</li>
<li style="box-sizing: border-box; padding: 5px 0px;">Salt to taste</li>
</ul>
<div style="box-sizing: border-box; line-height: 1.5;">
<em style="box-sizing: border-box;"><strong style="box-sizing: border-box;">Note:</strong></em></div>
<div style="box-sizing: border-box; line-height: 1.5;">
Goat head has a thick bone and comes with a sooth filled skin. Be sure to tell the butcher to scrape and cut into pieces while making sure that essential parts remain whole such as the ear, tongue and the brain. The brain is set aside from the rest of the meat because it is used also as a thickener for the sauce.</div>
<div style="box-sizing: border-box; line-height: 1.5;">
Before we cook, be sparing in your use of water, you need little water for the stock.</div>
<h3 style="box-sizing: border-box;">
Method</h3>
<ol style="box-sizing: border-box;">
<li style="box-sizing: border-box;">In a pot, place the meat with the brain included, adding an onion (grated), the seasoning, a tablespoon of pepper, salt, water and allow to boil until the meat is tender.</li>
<li style="box-sizing: border-box;">While the meat boils, slice the other onions into rings, dissolve potash with a little amount of water and sieve.</li>
<li style="box-sizing: border-box;">A while into the meat boiling, take out the brain and place in a small mortar, add the other spoon of blended pepper and mash. When the meat is ready, separate stock from meat.</li>
<li style="box-sizing: border-box;">Pour oil into another dry pot. Little by little, pour potash into the oil and stir with a spatula until palm oil turns yellow and thicken.</li>
<li style="box-sizing: border-box;">Add the mashed brain, the stock of the meat, ehuru, crayfish, and continue to stir until blended.</li>
<li style="box-sizing: border-box;">Place the meat into the mixture and stir. Turn on the heat, until steaming hot.</li>
<li style="box-sizing: border-box;">Garnish with sliced onion rings and utazi leaves. Serve in a small wooden mortar.</li>
</ol>
</div>
Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-89694228895095753722016-09-08T03:05:00.000+01:002016-09-08T03:08:27.895+01:00Feta Cheese with Pepper Honey<div class="h-4 strong _mPS2id-t mPS2id-target mPS2id-target-first" id="zlrecipe-ingredients">
This is a very simple appetizer and very easy to prepare. Feta cheese is a key ingredient in Mediterranean diet, as it used in
many dishes, such as Greek salad, savory cheese or vegetable pies, or as
a delicious appetizer (meze), baked or fried with sweet or sour –sweet
honey based sauces.You will enjoy it after it is prepared. follow the instruction given below to prepare yours<b> </b></div>
<div class="h-4 strong _mPS2id-t mPS2id-target mPS2id-target-first" id="zlrecipe-ingredients">
<b>Ingredients: </b></div>
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsZUlAkko9Fm1w2rN3DEBOWa0v0ad6yKeQG7xL9OILvyYxlzqP09kDk9pJuwApI8ITZhcMXcixKqssAIbmNI03cPy757MRSXgfNw07AFJPHojk4C-PuKrY-nr3fsVyErRbnipyDp-B3ez/s1600/feta.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsZUlAkko9Fm1w2rN3DEBOWa0v0ad6yKeQG7xL9OILvyYxlzqP09kDk9pJuwApI8ITZhcMXcixKqssAIbmNI03cPy757MRSXgfNw07AFJPHojk4C-PuKrY-nr3fsVyErRbnipyDp-B3ez/s320/feta.jpg" width="320" /></a></b></div>
<b><br /></b>
<span id="zlrecipe-ingredients-list">1 pound feta cheese, patted dry<br />3 teaspoons coarsely-ground black peppercorns<br />1/3 cup good quality honey<br />Bread slices or crackers<br />
</span><br />
<div class="h-4 strong _mPS2id-t mPS2id-target mPS2id-target-last" id="zlrecipe-instructions">
<b>Instructions:</b></div>
<span class="instructions" id="zlrecipe-instructions-list"></span><br />
<div style="box-sizing: border-box; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 18.1818180084229px; margin: 0px 0px 10px;">
<span class="instructions" id="zlrecipe-instructions-list">Place the block of feta cheese in the center of a large platter.</span></div>
<span class="instructions" id="zlrecipe-instructions-list">
<div style="box-sizing: border-box; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 18.1818180084229px; margin: 0px 0px 10px;">
In a small bowl, stir together pepper and honey; drizzle mixture over the top of the feta cheese.</div>
<div style="box-sizing: border-box; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 18.1818180084229px; margin: 0px 0px 10px;">
Serve with bread slices or crackers.</div>
<div style="box-sizing: border-box; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 18.1818180084229px; margin: 0px 0px 10px;">
Serves many.</div>
</span>Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-47629770801964652742016-09-03T14:25:00.000+01:002016-09-03T14:27:35.595+01:00Cucumber SaladThe<a href="https://health-fitnessmagazin.blogspot.co.id/" target="_blank"> Health benefit</a> of cucumber is so great and that is why I love to give us the recipe of preparing cucumber salad.<br />
<div class="d66 t100 m100" id="MainBody">
<div class="recipeParts-savings-container recipeParts-savings-container-forModal" data-bind="visible: isViewVisible, css: { 'recipeParts-savings-container-forModal': configuration.UseModalMode }" id="recipeParts-savings-container-c1775cbe-3975-49cb-ad04-383f5ea8902a">
<div class="recipeParts-savings-teaser">
<div class="geolocation-container" data-bind="visible: isLocationVisible">
<br /></div>
</div>
</div>
</div>
<div class="recipePartIngredients" id="gmi_rp_recipeIngredients_div">
Ingredients
<br />
<div class="recipePartIngredientGroup">
2 medium cucumbers, thinly sliced
<br />
<h2>
</h2>
<dl class="recipePartIngredient" data-base-ingredient="White Vinegar" data-category="Vinegar / Cooking Wine" id="gmi_rp_recipeIngredients_parts_2" itemprop="ingredients">
<dt>
1/3<span class="type"></span> cup cider or white vinegar </dt>
<dt> </dt>
<dt><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfp9e8mYJYC1-30H30ctLe_KsorkTsd5iJrwefg7NlG_JRMw4xYBeqoY7BhqhmwJq5ivRRwKrMi5q9uLsRwOb4VE_WriUdPMEMW63Ix1Rr2xrJhZEQ9jfLkZKh-wynbn6AyS-af9vGouMp/s1600/cucumber.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfp9e8mYJYC1-30H30ctLe_KsorkTsd5iJrwefg7NlG_JRMw4xYBeqoY7BhqhmwJq5ivRRwKrMi5q9uLsRwOb4VE_WriUdPMEMW63Ix1Rr2xrJhZEQ9jfLkZKh-wynbn6AyS-af9vGouMp/s320/cucumber.jpg" width="320" /></a>2 medium cucumbers, thinly sliced
</dt>
</dl>
<dl class="recipePartIngredient" data-base-ingredient="Water" data-category="Bottled Water" id="gmi_rp_recipeIngredients_parts_3" itemprop="ingredients">
<dt>
1/3 cup water
</dt>
</dl>
<dl class="recipePartIngredient" data-base-ingredient="Sugar" data-category="Baking Goods" id="gmi_rp_recipeIngredients_parts_4" itemprop="ingredients">
<dt>
2 tablespoons sugar
</dt>
</dl>
<dl class="recipePartIngredient" data-base-ingredient="Salt" data-category="Seasonings / Sauces" id="gmi_rp_recipeIngredients_parts_5" itemprop="ingredients">
<dt>
1/2<span class="type"></span> teaspoon salt
</dt>
</dl>
<dl class="recipePartIngredient" data-base-ingredient="Pepper" data-category="Seasonings / Sauces" id="gmi_rp_recipeIngredients_parts_6" itemprop="ingredients">
<dt>
1/8<span class="type"></span> teaspoon pepper
</dt>
</dl>
<dl class="recipePartIngredient" data-base-ingredient="Fresh Dill" data-category="Herbs (Produce)" id="gmi_rp_recipeIngredients_parts_7" itemprop="ingredients">
<dt>
<span class="type"></span> Chopped fresh dill weed or parsley, if desired
</dt>
</dl>
</div>
</div>
<div class="recipePartSteps" id="gmi_rp_recipeSteps_div">
<h4 id="gmi_rp_recipeSteps_header">
Directions </h4>
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/0KeItk6oRRs/0.jpg" frameborder="0" height="266" src="https://www.youtube.com/embed/0KeItk6oRRs?feature=player_embedded" width="320"></iframe></div>
<ul class="recipePartStepsList">
<li class="recipePartStep" id="gmi_rp_recipeSteps_step_1" itemprop="recipeInstructions">
<span class="recipePartStepHeading">1</span>
<span class="recipePartStepDescription">Place cucumbers in small glass or plastic bowl.</span>
</li>
<li class="recipePartStep" id="gmi_rp_recipeSteps_step_2" itemprop="recipeInstructions">
<span class="recipePartStepHeading">2</span>
<span class="recipePartStepDescription">In
tightly covered container, shake remaining ingredients except dill
weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to
blend flavors.</span>
</li>
<li class="recipePartStep" id="gmi_rp_recipeSteps_step_3" itemprop="recipeInstructions">
<span class="recipePartStepHeading">3</span>
<span class="recipePartStepDescription">Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.</span>
</li>
</ul>
</div>
Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-83146692774139956292016-01-11T04:45:00.000+01:002016-09-04T05:51:04.670+01:00mango jamIn mango seasons, I love to make this <img alt="Mango Jam" class="aligncenter size-full wp-image-5088" height="296" src="http://www.kawalingpinoy.com/wp-content/uploads/2013/06/mangojam3.jpg" width="320" /><br />
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</div>
and keep it in the fridge and eat it throughout the year.
Ingredients:
·<br />
10 sweet mangoes
·<br />
1kg sugar
·<br />
1l liter of water
·<br />
2 packets of vanilla sugar
·<br />
1 tsp of cinnamon powder<br />
<b> Instructions:</b><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Cut the skin of mango, cut into small pieces and crush them in a food processor.<br />
<br />
<br />
<br />
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<iframe width="320" height="266" class="YOUTUBE-iframe-video" data-thumbnail-src="https://i.ytimg.com/vi/NQ77mkTVGZ0/0.jpg" src="https://www.youtube.com/embed/NQ77mkTVGZ0?feature=player_embedded" frameborder="0" allowfullscreen></iframe></div>
<img alt="Mango Nectar" class="jp-relatedposts-post-img" height="113" src="http://i1.wp.com/www.kawalingpinoy.com/wp-content/uploads/2016/07/mangonectar1a.jpg?resize=350%2C200" width="200" />Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-47568757517301613522015-08-12T14:07:00.000+01:002015-08-12T14:07:01.779+01:00chicken and black bean tacos<b><i>how to prepare</i></b>
1. In a large bowl, combine the flour, baking powder and 1/2 teaspoon cumin. Cut in shortening until crumbly. Stir in enough water for mixture to form a ball. Knead on a floured surface for 1 minute. Cover and let rest for 20 minutes.
2. Meanwhile, in a large skillet, combine the chicken, salsa, beans, onion powder, chili powder and remaining cumin. Cover and simmer for 15-20 minutes or until chicken juices run clear.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkIOi5-WAadNLhQNUQRu3OxDUCRhPyb5FwGqeAOuY1s34Rqb2Tp1E48Q9bNEGSAdiRcnEch3cCuylxMLqntkP978kmI8TYfbob8GsQRha_ABaMziKvcysTcJUy0UH7Ux_PdgCz4jsnKuL/s1600/tacos2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixkIOi5-WAadNLhQNUQRu3OxDUCRhPyb5FwGqeAOuY1s34Rqb2Tp1E48Q9bNEGSAdiRcnEch3cCuylxMLqntkP978kmI8TYfbob8GsQRha_ABaMziKvcysTcJUy0UH7Ux_PdgCz4jsnKuL/s320/tacos2.jpg" /></a></div>
3. For tortillas, divide dough into eight balls; roll each ball into an 8-in. circle. In an un-greased skillet, cook tortillas, one at a time, until lightly browned, about 30 seconds on each side.
4. Layer between pieces of waxed paper or paper towel; keep warm. Spoon chicken mixture over half of each tortilla and fold over. Serve with lettuce, cheese, olives, sour cream and salsa if desired.Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-60435220557418434822014-06-20T11:35:00.002+01:002014-06-20T11:35:58.058+01:00Cowfoot PorridgeCowfoot Porridge can also be Cowfoot & Yam Pepper Soup if you add enough water to it. I prefer mine a bit watery.
Nigerian Cowfoot Porridge [Video]
Prepare and serve this on a cold rainy day and you will be glad you did!
Ingredients for Cowfoot Porridge
720g (1.5 lbs) cow foot
12 medium cubes white puna yam
1 teaspoon ground Ehu (Calabash Nutmeg)
1 teaspoon black pepper
Habanero pepper (to your taste)
1 big onion
2 big stock cubes
Salt (to taste)
5 Scent leaves
Notes about the ingredients
720g of cow foot may sound like a lot but cow foot is mostly bones.
Cow foot is quite tough so if you have a pressure cooker, use it for cooking it to save time and gas/electricity. I cook mine for 15 minutes (counting from when the pot is pressurized).
Ehu (Calabash Nutmeg) is a very traditional ingredient that is difficult to find outide Nigeria. If you can't buy it where you live, skip it. Ordinary nutmeg is not an alternative to this because they are not similar in any way. If you have friends or family in Nigeria, they will be able to buy ehu seeds and send to you, a small quantity goes a long way.
Scent leaves give this meal a nice taste. Great alternatives are parsley and basil.
Before you make the Cowfoot Porridge
Cut the cow foot into medium chunks. Where I live, the butchers cut it for me.
Peel the yam and cut into medium cubes.
Pound/grind the habanero pepper.
Grind the ehu.
Cut the onion into 2 to 4 big chunks.
If using scent leaves or basil, use your finger tips to tear the leaves into medium pieces. No need to cut parsley.
Directions
Rinse and put the cow foot chunks in a pot.
Add enough water to cover the meat. If you want the porridge as thick as that of Yam Porridge, add less water.
Add chunks of onion. I use chunks of onion when I don't want pieces of onion in what I'm cooking.
Add the stock cubes (crushed), black pepper, ground ehu (calabash nutmeg) and habanero pepper.
Cover the pot and cook the cowfoot till done to your liking. If using a pressure pot, when done, depressurize under running water and set the pot back on the stove.
Add the yams and some salt. Cover and cook till the yams are well done. If using a pressure pot, there's no need to pressurize it this time.
When the yams are cooked to your liking, remove the big chunks of onion and add the vegetables.
Stir and it's ready to be served.
Serve piping hot with a chilled drink: palm wine, beer or stout and soft drinks.
- See more at: http://www.allnigerianrecipes.com/restaurant/cowfoot-porridge.html#sthash.SaQnMQyz.dpufAikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-92110346826533039622013-07-12T21:14:00.001+01:002013-07-12T21:14:46.469+01:00Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-57154642479314369702012-10-11T16:42:00.000+01:002012-10-11T16:42:01.025+01:00Orange and Lettuce Salad RecipeINGREDIENTS<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhezjI2n9tbw_-HaQ0iKx25h9khiTIAn08BRfzCv3tN6cN1oWWC6pspqheBCrF2Z0xZOebs4UHNA8EvP1vWACY2cI0CIvgzH9L9O0P8up6LZ2pNtt9h9VUq7e2k4rBSXkTO-ASTxc9QX0rp/s1600/salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhezjI2n9tbw_-HaQ0iKx25h9khiTIAn08BRfzCv3tN6cN1oWWC6pspqheBCrF2Z0xZOebs4UHNA8EvP1vWACY2cI0CIvgzH9L9O0P8up6LZ2pNtt9h9VUq7e2k4rBSXkTO-ASTxc9QX0rp/s200/salad.jpg" width="200" /></a></div>
<br />
<ul>
<li></li>
<li></li>
<li></li>
</ul>
<br />
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<ul>
<li>4 oranges</li>
<li>2 tablespoon salad oil</li>
<li>3 desertspoons lemon juice</li>
<li>salt and pepper</li>
<li>lettuce</li>
</ul>
<ol>
<li>Peep the oranges, removing the pith. Cut acroo in slices and remove the pips</li>
<li>put the orange slices in a bowl and sprinkle some of the lemon juice over them</li>
<li>Make a dressing using the oil, remaining lemon juice, slices</li>
<li>Serve with a border of young lettuce leaves.</li>
</ol>
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Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com3tag:blogger.com,1999:blog-2814294995083825954.post-7825985123182727462012-10-11T11:51:00.000+01:002012-10-11T11:51:13.421+01:00Cooked Egg Sauces<div style="text-align: center;">
Basic recipe:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVndXlXe2LLNCRaWCoWT9Sztc6gwtJyCtmHt7ZZZSlg2ZC2HCCR7PepbCHqkR8ywwo059YRSeNUaR2Two9lEIFRJrOOkOj48Zp-txYtRrE7Vyz2i9aLqETJHlNwtlJuPdQuR_4Wh9wpy_6/s1600/egg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVndXlXe2LLNCRaWCoWT9Sztc6gwtJyCtmHt7ZZZSlg2ZC2HCCR7PepbCHqkR8ywwo059YRSeNUaR2Two9lEIFRJrOOkOj48Zp-txYtRrE7Vyz2i9aLqETJHlNwtlJuPdQuR_4Wh9wpy_6/s1600/egg.jpg" /></a></div>
<br />
<ul>
<li>1 egg</li>
<li>1/2 teaspoonful vanilla essence(optional)</li>
<li>250ml milk</li>
<li>1 desertspoon sugar</li>
</ul>
<br />
<br />
How to prepare:<br />
<br />
<ol>
<li>Heat the milk</li>
<li>Beat the egg with the sugar and pour on the hot milk gradually. Strain to remove the threads, etc., from egg.</li>
<li>Return to gentle heat and stir until custard thickens. Do not boil, otherwise it will curdle.</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUB2rUnC9hZDPGeKhboNIy9RsTQUF3Hyr2gd2gPi7H-IoKK1rr19oON0VZeQ_5eiK5qJVu2YdRkjA1lbMf4K-cLilNPQgAePf7bL43-4_hU3EGrCZJyBBL0g8tIask22LxDTO78VybSjhv/s1600/egg2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUB2rUnC9hZDPGeKhboNIy9RsTQUF3Hyr2gd2gPi7H-IoKK1rr19oON0VZeQ_5eiK5qJVu2YdRkjA1lbMf4K-cLilNPQgAePf7bL43-4_hU3EGrCZJyBBL0g8tIask22LxDTO78VybSjhv/s1600/egg2.jpg" /></a></div>
To prevent curdling cook in a double saucepan. The sauce may be varied by the addition of strong flavouring, e.g. coffee.<br />
Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-26439897606583292822012-10-10T10:05:00.001+01:002012-10-11T11:52:54.114+01:00Foorah(fura de nono)Foorah is one of the best delicacies in the northern Nigeria. I love it so much especially when served chilled. How do you go about preparing yours.<br />
<br />
INGREDIENTS:<br />
<br />
<ul>
<li>2 cup of rice flour</li>
<li>200g granulated sugar</li>
<li>450ml water</li>
</ul>
<strong><u>PREPARATION:</u></strong><br />
<ol>
<li><h4>
Bring the water to the boil and pour out two thirds into a bowl. Keep back a little rice flour for coasting.</h4>
</li>
<li>Add sugar to water in the pot and dissolve. Sprinkle the rice flour on the water and mix with a flat wooden spoon until free from lumps and quite smooth.</li>
<li>Cook over a slow fire, turning with the flat wooden spoonuntil the mixture is like thick paste.</li>
<li>Add the hot water gradually- bring it to the boil each time after adding water, then turn with the spoon and make a thick paste.</li>
<li>When all the water has been added, taste for sugar and to ensure that the rice is thoroughly cooked. If necessary add more water and sugar.</li>
<li>Turn until the consistency is soft and solid. Remove from fire and allow to cool slightly.</li>
<li>Add some sugar to the remaining rice flour and mix well on a plate, tray or calabash.</li>
<li>Dish the foorah in spoonfulsl onto the sugared flour and roll round to form balls, and at the same time coat the balls.</li>
<li>Serve cold, piled up in a bowl or an oval dish or plate. The balls may later be mashed up with water in a bowl, to the consistency of thin pap(a little more sugar can be added if necessary) and served chilled as a drink. Milk may be added if desire.</li>
</ol>
Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-39143965065585587892012-10-10T08:15:00.000+01:002012-10-10T08:16:00.726+01:00Crab SaladHow to Prepare Crab Salad
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEdmhNrzbqdVppRaH-h-S4qSFCppCC5-WtSJf-k8pAlBr0gYyaH4z0XxnfQLGWkVZaPanvoVbapGfJcuvwgJcqTMrQqyiIEysV3kbiR7u4UVb4UfFzYB54DWdftxtfHDexz-zhcpfmbY4/s1600/crab2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEdmhNrzbqdVppRaH-h-S4qSFCppCC5-WtSJf-k8pAlBr0gYyaH4z0XxnfQLGWkVZaPanvoVbapGfJcuvwgJcqTMrQqyiIEysV3kbiR7u4UVb4UfFzYB54DWdftxtfHDexz-zhcpfmbY4/s1600/crab2.jpg" /></a></div>
<br />
<ol>
<li> Remove the meat from the shell.</li>
<li>Season with salt and pepper and add some mayonnaise or salad cream.</li>
<li>Arrange lettuce on a glass salad dish. Put the meat in the center and garnish with slice tomatoes, watercress, or parsley springs and the crab legs.</li>
</ol>
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Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-14221281973512507192012-10-09T11:20:00.000+01:002012-10-09T11:20:15.735+01:00Grilled Fish RecipesINGREDIENT:<br />
<br />
<ul><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzuFPJSZ9rq0V4G3LRi1v2iQLJeTnuQtrho3-k59W3RdKVZ7yzC4p7mGr9T5G5L8Hhe2x1rVJWKzEHYdWxCNfGhrGagtvM8V6Ncq5NWXWgMIdlDAvNpuz9SAnoAsNnpelBQJZaXJMAbX-E/s1600/griiled2.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="113" width="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzuFPJSZ9rq0V4G3LRi1v2iQLJeTnuQtrho3-k59W3RdKVZ7yzC4p7mGr9T5G5L8Hhe2x1rVJWKzEHYdWxCNfGhrGagtvM8V6Ncq5NWXWgMIdlDAvNpuz9SAnoAsNnpelBQJZaXJMAbX-E/s320/griiled2.jpg" /></a></div>
<li>2 HERRINGS OF BLUSTER</li>
<li>A piece of ginger</li>
<li>Lime</li>
<li>Salt</li>
<li>Ground Pepper</li>
</ul>
How to prepare<br />
<br />
<ol>
<li>Clean and wash the fish. Squeeze on the juice of half the lime- rub it all over and rinse. Dry with a clean cloth.</li>
<li>Season. Smear with the ground pepper into slits. Rub with a little oil.</li>
<li>Prepare the fire and grill iron. Heat the iron and place the fish on it.</li>
<li>Grill on either side quickly to seal in the juices</li><div class="separator" style="clear: both; text-align: center;">
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<li>Grill slowly to ensure thorough cooking.</li>
</ol>
<h2>
Variation: mix 1 table spoon groundnut paste with 1 tablespoon juice lime, ground pepper, and salt; smear on seasoned fish before grilling.</h2>
Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-80423729003078691052012-10-09T10:30:00.000+01:002012-10-09T10:30:36.154+01:00Fish Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdypQ9VnePr9gjOuEM1xZostdYctLqomi-ASBt1fgUJ66VLrspLPF9l3WY9NXJhPCcTvGNWuKNtsyDpGrW9LF1sq-t7krRvJnf2-OFVuz7hgtBrCNpwH3nTqFAXdByOItDujcaKZmDijM/s1600/images.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="214" width="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHdypQ9VnePr9gjOuEM1xZostdYctLqomi-ASBt1fgUJ66VLrspLPF9l3WY9NXJhPCcTvGNWuKNtsyDpGrW9LF1sq-t7krRvJnf2-OFVuz7hgtBrCNpwH3nTqFAXdByOItDujcaKZmDijM/s320/images.jpg" /></a></div>
There are several ways of preparing fish. Some few ways are frying, stewing, boiling, steaming, baking, grilling, and roasting. Here we shall learn how to make fish cake.<br />
<br />
<span style="font-size: x-large;">INGREDIENTS:</span><br />
<span style="background-color: red;"></span><br />
<ul>
<li>500G FRESH FISH</li>
<li>2 TOMATOES</li>
<li>70ML COOKING OIL </li>
<li>1 ONION</li>
<li>3 GARDEN EGGS</li>
<li>SEASONED FLOUR</li>
<li>A LITTLE TOMATO PASTE</li>
<li>SALT AND PEPPER TO TASTE</li>
<li>250ML WATER OR STOCK </li>
<li>1DESERTSPOON FLOUR</li>
</ul>
<strong><span style="font-size: x-large;">Preparation </span></strong><br />
<ol>
<li><strong>Prepare fish and cut into moderate sized pieces. season</strong></li>
<li><strong>Prepare vegetable according to kind.</strong></li>
<li><strong>heat the oil. When ready, dip pieces of fish in seasoned flour and coat(one at a time). Fry on either side until well cooked and brown.</strong></li>
<li><strong>cook the flour in the oil until, stirring all the time to prevent it from sticking.</strong></li><div class="separator" style="clear: both; text-align: center;">
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<li><strong>Add the onion and fry: add pepper and other vegetables. add the water and tomato paste and bring to the boil. Add salt. Reduce heat and simmer until garden eggs are sot but broken. At this stage the consistency will be thick. Add the fried fish carefully. Continue to simmer until the correct consistency is obtained.</strong></li>
</ol>
<strong> A pinsh of thyme or mixed spice may be added to improve the flavour.</strong>Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-68333576370224149822012-10-08T14:01:00.000+01:002012-10-08T14:01:37.476+01:00Jam or Marmalade SauceLearn how to prepare marmalade jam sauce<br />
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<strong><u></u></strong><br />
<strong><u>INGREDIENT</u></strong><br />
<strong><u></u></strong><br />
<ul>
<li>150ml of water</li>
<li>1 teaspoonfull of cornflour</li>
<li>1 tablespoonfull of Sugar</li>
<li>Rind and juice of 1/4 lemon</li>
<li>1 tablespoon raspberry jam</li>
<li>coloring or marmalade</li>
</ul>
<strong><u>How to prepare</u></strong><br />
<br />
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<ol>
<li>Put sugar, jam, and lemon ring and juice in sauce pan.</li>
<li>stir over gentle heat until the sugar and jam dissolve</li>
<li>Infuse for ten minutes.</li>
<li>Strain sauce into another pan. Blend cornflour with a little cold water. Add to sauce and boil for 3 minutes</li>
</ol>
Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-25244741465325230622012-10-08T13:40:00.000+01:002012-10-08T13:40:56.002+01:00Tomato SaucesA sauce is a thick, liquid preparation eaten with some foods in order to give additional flavour and nourishment.
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Here we will discuss how to prepare tomato sauce
<b>INGREDIENT</b>
<p>250g tomatoes
<p>1 small carrot
<p>150ml white stock
<p>1 small onion or shallot
<p>1/2 teaspoon cornflour
<p>1 desertspoon margarine
<p>Salt and pepper
<b>Direction</b>
<p>1. chop onion, slice carrot and tomatoes
<p>2. Melt margarine in a sauce pan. Add prepareed vegetablees
<p>3. simmer for 30 minutes. Skim.
<p>4. Rub through a sieve. Reheat sauce.<div class="separator" style="clear: both; text-align: center;">
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<p>5. Mix cornflour with a little water and add to sauce.
<p>6. Add seasoning. Boil for 5 minutes. Colour if necessary.Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-82342503692104128282012-09-30T21:06:00.000+01:002012-10-08T14:02:49.167+01:00How to prepare Peanut SoupDo you love peanut soup and you have been looking forward to have a taste of it. why waiting when you can prepare it your self. Here is how you can prepare it yourself and enjoy it:
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<b>Ingredients
<i></i></b>
<br />
2-3 Fresh Fish
3 Tablespoon vegetable oil
1 onion, sliced
3-inch piece of ginger, peeled and minced
6-8 garlic cloves, chopped roughly
1 15-ounce can of crushed tomatoes
1 quart chicken stock
1 cup peanut butter
1 cup roasted peanuts
1 Tablespoon ground coriander
1 teaspoon cayenne, or to taste
Salt and black pepper
1/4 to 1/2 cup of chopped cilantro
Method
1 Heat the vegetable oil in a large soup pot set over medium-high heat. Salt the fish pieces well, pat them dry and brown them in the oil. Don't crowd the pot, so do this in batches. Set the fish pieces aside as they brown.
2 Saute the onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot. Add the ginger and garlic and saute another 1-2 minutes.
3 Add the chicken broth, crushed tomatoes, peanut butter, peanuts, coriander and cayenne and stir well to combine. Bring to a simmer and taste for salt, adding more if needed. Cover the pot and simmer gently for 90 minutes (check after an hour), or until the chicken meat easily falls off the bone and the sweet potatoes are tender.
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4 Remove the chicken pieces and set them in a bowl to cool, until cool enough to touch. Remove and discard the skin if you want, or chop it and put it back into the pot. Shred the fish off the bones and put the fish back in the pot.
5 Adjust the seasonings for salt and cayenne, then add as much black pepper as you think you can stand—the stew should be peppery. Stir in the cilantro and serve by itself, or with simple steamed rice. <br />
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<br />Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-849777361396201802012-09-15T12:16:00.000+01:002012-10-08T14:02:23.111+01:00Crispy Potato Wedge(Potato Recipe)This is one of the tastiest recipes I ever love when I was a child. It is an easiest potato recipes around that children love as much as adults. To prepare this dish you follow the instruction below:
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<b>Ingredients</b>
1/4 cup groundnut oil
1/2 tablespoon salt
1/4 tablespoon black pepper
1/2 tablespoon each dried basil, thyme and curry leaves
1/4 tablespoon paprika
4 to 6 medium potatoes
1/4 to 1/2 cup grated Parmesan cheese
<b>INSTRUCTION</b>
Combine olive oil and seasonings in bowl.
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Scrub unpeeled potatoes well. Cut each potato in half lengthwise, then in thirds.
Coat each slice in the seasoned oil. Spread in a single layer on a greased baking sheet.
Bake at 450 degrees for 15 minutes. Sprinkle with the cheese. Bake 15 minutes longer.
Then serve after the period of twenty minutes. I bet you will enjoy this recipeAikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-25922051276230110412012-09-12T16:45:00.001+01:002012-10-08T14:07:35.878+01:00Groundnut soup dinner recipe<span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;"></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;"><b>GROUNDNUT SOUP DINNER RECIPE serves 4<br />
</b></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;">This is african dinner recipe I love so much and I am sure you will like it when you prepare it. Follow me as we prepare this dinner together.
500g / llb assorted parts of meat (washed)<br />
I medium smoked fish (washed)<br />
225g / 8oz stockfish<br />
225g / 8oz bushmeat (washed)<br />
500g / 8oz roasted groundnuts<br />
lpt stock or water<br />
100g / 4oz ground crayfish<br />
25g / loz iru (locust bean)<br />
2 medium fresh tomatoes<br />
100g / 4oz ground pepper<br />
I onion<br />
3 large pepper (tatase)<br />
salt to taste<br />
Place the washed meats in a large pot, add a drop of wa ter
or stock, season with salt and ground pepper and boil for 30
minutes or until tender. Add the smoked fish and stockfish,
cook for another l0 minutes. Add the rest of the stock. Bring
to the boil and add the ground fresh tomatoes, onions, pepper,
iru and groundnut. Cook for 20 minutes until the soup thickens.
Sprinkle in ground crayfish and stir. Simmer for another 10
minutes. Check seasoning and serve hot with boiled rice.<br />
.</span>Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-82228175790716812512012-08-31T13:19:00.001+01:002016-09-04T16:18:59.640+01:00Cucumber-Zucchini Salad<div class="separator" style="clear: both; text-align: center;">
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<div>
Servings:
6
Units: </div>
<div>
US | Metric
2 cucumbers,</div>
<div>
thinly sliced
2 zucchini,</div>
<div>
thinly sliced
1 small sweet onion,</div>
<div>
thinly sliced (optional)
1/3 cup vinegar</div>
<div>
1/4 cup sugar</div>
<div>
1/2 tablespoon salt
1 teaspoon coarse black pepper,</div>
<div>
fresh cracked
1 pinch red pepper flakes
Directions:</div>
<div>
1
Arrange in alternate layers cucumber, zucchini & onions.</div>
<div>
2
Mix VINEGAR and SUGAR dissolved in 1/2 cup HOT WATER add SALT,
PEPPER, & CRUSHED RED PEPPER.Add a couple ice cubes to chill.
3
Drain any water formed from cucumbers before adding the dressing.
4
Allow vegetables to marinate in the dressing at least 1 hour before
serving.
Print Recipe <br />
<br />
Read more at: http://www.food.com/recipe/cucumber-zucchini-salad-172804?oc=linkback</div>
Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0tag:blogger.com,1999:blog-2814294995083825954.post-13216055912011227482012-05-21T17:44:00.001+01:002012-05-21T17:44:09.633+01:00Green Stew<span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;"></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;"><br /></span><br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;">
lkg/21bbeef<br />
2 onions<br />
6 green tomatoes<br />
10 green chillies<br />
6 tablespoons palm-ol<br />
6 green pepper<br />
Salt to Taste<br />
Wash the beef, cut into medium
cubes. Place into a clean pot
season with salt and onions,
add some water and cool for
30 minutes or until tender.
Heat the oil in a pan, coarsel
rough pound the tomatoes, peppers,
chillies and onions in mortar,
add to the heated oil and fry
for 15 minutes. Add the cooked
meat and stock stir through
and simmer for another 10 minutes,
remove from heat and serve with
boiled rice.<br />
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<br />
<br />
</span>Aikoye Victorhttp://www.blogger.com/profile/14783989112790007597noreply@blogger.com0