Miyar Kuka

 

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This is a popular soup here in the north and common among the hausa people,it is prepared using boabab leaves powder and can be enjoyed with tuwo,semovita,cous cous etc.

Ingredients

  • 1 cup baobab leaves powder.
  • 1/2kg meat.
  • dry fish.
  • 1/2 tsp potash.
  • 5 red bell peppers (blend).
  • 1 piece of dry ginger.
  • 5 pieces of cloves.
  • 1 tbsp powdered iru/daddawa.
  • 1 cup palm oil.
  • 3 stock cubes.
  • 2 atarodo/scotch bonnet.
  • 1 diced onion.
  • salt to taste.

procedure

  • grind the daddawa/iru,scotch bonnet,ginger cloves together using a dry mill.
  • wash the dry fish and pick out bones.
  • in a medium sized pot heat the palm oil with diced onions.
  • allow to fry well and add the red bell pepper paste,meat,grinded daddawa,scotch bonnet etc.
  • stir fry this for 10mins or untill you can percieve the aroma coming out.
  • now add some water to desired amount depending on how thick you want your soup to be.
  • allow to boil untill the content of the pot starts to dry up,add salt and stir.
  • now remove the meat from the pot leaving only the stock.
  • add the potash and add half cup of water into the pot this will make the boiling drop and will prevent the soup from lumping.
  • now start adding the baobab powder in bits slowly while you whisk the soup vigrously.
  • whisk very well to get rid of lumps.
  • when you are done whisking pour in the meat and dry fish.
  • allow to cook on low heat for 7mins.

Home Made Soft Bread


This soft home made bread will leave you asking for more,they are soft and very tender,next time dont buy bread make them your self.we all know that bread are a daily consumption in our house holds.

Ingredients 

  • 2 cups all purpose flour.
  • 2 tbsp sugar.
  • pinch of salt.
  • 1 tbsp yeast.
  • 1 tsp powdered milk.
  • small vegetable oil for brushing the bread before baking.
  • 1/3 cup warm water for kneading the dough.

procedure

  • in a bowl sift the flour
  • add the sugar,powered milk,salt,yeast and mix very well.
  • now start adding the warm water while mixing the dough with your hands.
  • mix well till you have achieved a smooth sticky dough.
  • dust your kneading surface with flour.
  • now place the dough on the kneading surface and knead for 5mins.
  • place the dough in a bowl cover and allow to rise for 1 hour.
  • after 1 hour bring out and knead some more.
  • grease your bread pan with margarine and dust with flour.
  • make 3 soft balls of dough.
  • arrange the balls close to each in the bread pan or simply place the whole dough inside the bread pan.
  • cover and allow to rise for 30 more minutes.
  • pre heat the oven to 170%.
  • after 30mins bring out and brush with some oil.
  • place in the oven and bake till lightly golden brown (check at intervals to avoid burning).

Home Made Ketchup

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I  love ketchup so much that i had to learn how to make it myself,make some yourself today.

Ingredients

  • 200g tomato paste/tin tomato.
  • 1/2 tsp onion powder.
  • 1/3 cup boiling water.
  • 2 tbsp sugar.
  • 1/2 tsp cinnamon powder.
  • pinch of clove.
  • pinch of salt.
  • 4 tbsp white vinegar.

procedure

  • in a bowl mix tomato paste/tin tomato,onion powder and boiling water together mix properly.
  • add the sugar, cinnamon,clove,salt and mix well to incoperate very well.
  • now add the vinegar in bits slowly while you whisk the paste very well.
  • mix untill it thickens and you can smell the aroma from the paste.
  • refrigerate before use.

Ogbono Soup

Ingredients

  • meat,shaki,intestine,cow skin.
  • dry fish.
  • stock fish.
  • 1 cup ogbono seeds.
  • 3 tbsp palm oil.
  •  handfull pumpkin leaves (ugu leaves).
  • 1 tbsp cray fish.
  • salt to taste.
  • 1 chopped atarodo/scotch bonnet.
  • 1 diced onion.
  • 3 stock cubes.

procedure

  • wash the dry fish and pick out bones.
  • grind the ogbono,cray fish with a dry mill.
  • wash,pick and chop the pumpkin leaves.
  • cook the meat,intestine,shaki,cowskin and stock fish together with onions and small salt.
  • after cooking drain them in a colander and set aside (dont throw away the stock you will need it soon).
  • now in a dry pot melt the palm oil (do not allow it to get hot).
  • turn off the cooker and add the ogbono powder.
  • mix very well till incoperated.
  • now start adding the meat stock bits by bits slowly and stirring as well.
  • now put it back on the cooker,stir on low heat vigrously untill it start to thicken and draw.
  • if it feels thick add hot water to desired amount of thickness.
  • cook on low heat for 20mins,stirring at intervals to avoid sticking to the pot.
  • after 20mins add the atarodo and salt,stir.
  • if it still feels thick add some water.
  • now add the dry fish,meat,shaki,stock fish,intestine and allow to cook for few mins.
  • add the pumpkin leaves and allow to simmer for 3mins.
  • enjoy.

 

Pine Rice/Pineapple Rice

 

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Not your regular jellof rice,this is a modified aspect of jellef with taste and aroma from the pineapple added to it.

Ingredients

  • 2 cups of rice.
  • 100g liver.
  • 1 tbsp curry powder.
  • 10 strands green beans.
  • 2 medium size carrots.
  • salt to taste.
  • 2 big onions.
  • 1 tbsp thyme.
  • half cup vegetable oil.
  • 6 red bell peppers.
  • 1/2 cup freshly squeezed pineapple juice.
  • 3 stock cubes.

procedure

  • parboil and wash rice, drain in a colander and set aside
  • cook the liver with 1 onion,thyme,salt and set aside.
  • blend the red bell peppers roughly.
  • dice the carrots and green beans.
  • in a medium size pot pour heat the oil with the remaining diced onion and stir fry for 2mins.
  • add the red bell pepper paste and stir fry for 5mins.
  • after 5mins pour in the liver including the liver stock,add curry,stock cubes stir and bring to boil.
  • add the parboiled rice stir and add the carrots and green beans .
  • stir cover and cook on low heat.
  • when you are sure that 70% of the rice is cooked,its time to add the freshly squeezed pineapple juice.
  • allow to steam on low heat till tender (add water if you feel the liver stock will not cook it properly).
  • serve with carved water melon basket or fruits salad.

Sparolls/Spaghetti Rolls (kids time)

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So i had kids visiting for the weekend and all they will ask for is aunty give us meatpies,give us doughnuts,snacks,snacks,snacks they wont eat anything apart from snacks kids will always be kids…so i prepared this and they fell in love with it.

Ingrdients

  • 100g all purpose flour.
  • 2 tbsp vegetable oil.
  • half tsp salt.
  • 1/2 tsp thyme.
  • cold water to knead the dough.
  • vegetable oil for deep fryng.
  • already cooked and ganished spaghetti/noodles.

procedure

  • in a bowl mix flour,salt,thyme and vegetable oil.
  • add cold water in drops to form a thick stretchy dough.
  • allow to stand for 30mins.
  • on a flat surface/kneading board scoop and roll out some dough be sure to make it thin.
  • using a knife make a rectangular shape.
  • stuff/fill in with some spaghetti/noodles.
  • roll both edges in opposite directions and wrap to get a similar wrapping with springrolls.
  • rub water to seal edges and repeat the procedure for the remaining dough.
  • heat vegetable oil and deep fry till golden brown.

 

Peppered Pomo/Ganda/Cow skin

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Ingredients

  • 1kg cow skin/pomo/ganda.
  • red bell peppers.
  • 2 atarodo/scotch bonnet.
  • 3 big onions.
  • 1/2 tsp garlic powder.
  • 1/2 tsp ginger powder.
  • 4 stock cubes.
  • salt to taste.
  • 1/2 cup vegetable oil.

procedure

  • wash cow skin properly using a metal sponge,cut into small chunks.
  • blend red bell peppers,atarodo,and 2 onions (blend roughly not smooth).
  • now cook the cowskin with small salt till very soft,drain and set aside.
  • in a pan heat the oil with 1 diced onion and stir fry for 2mins.
  • add the red bell pepper paste and stir fry till the oil settles at the top.
  • add the garlic,ginger,stock cubes, salt to taste and stir.
  • add the cooked cowskin stir and simmer for 5mins.
  • enjoy.

 

Yamarita

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Another great way to enjoy yam during breakfast.

Ingredients

  • 1 medium size yam.
  • 2 eggs.
  • 2 spoons flour.
  • 1 crushed stock cube.
  • pinch pf white pepper,
  • pinch of black pepper.
  • pinch of garlic.
  • vegetable oil for deep frying.

procedure

  • peel and cut yam into desired sizes.
  • cook the yam for 10mins drain and allow to cook completely.
  • mix all the dry ingredients mentioned above in a bowl.
  • whisk the eggs in a bowl and set aside.
  • pick a piece of yam coat/dredge in flour.
  • remove and drop in the whisk eggs.
  • remove from the whisked eggs and coat/dregde in the flour mixture again set aside in a clean dry plate.
  • repeat this process untill all the yam are fully coated.
  • deep fry the yam till lightly golden brown.
  • enoy with ketchup,sauce etc.

Yam Porridge

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Ingredients

  • 1 medium sized yam.
  • 2 onions
  • 5 red bell peppers.
  • 2 medium size tomatoes.
  • 3 stock cubes.
  • 1/2 tsp garlic powder.
  • 1/2 tsp ginger powder.
  • 1/2 cup palm oil.
  • salt to taste.
  • dry fish.
  • beef stock or water.
  • handfull chopped spinach .
  • little scent leaves.

procedure

  • peel,wash and cut yam into desired sizes,drain and set aside.
  • wash dry fish and pick out bones,set aside
  • blend red bell peppers,tomatoes and 1 onion together.
  • now heat the palm oil add the remaining 1 diced onion and stir fry for 2mins.
  • add the red bell pepper paste and stir fry for some mins.
  • add two cups of water or beef stock depending on the one you are using.
  • add stock cubes,garlic powder,ginger powder and salt to taste.
  • add the yam and be sure the water covers the yam.
  • cook on medium heat.
  • when its almost done,add the spinach,scent leaves and use your kitchen spoon to mash 30% of the yam inside the pot add the dry fish.
  • allow to continue cooking till the yam is tender and soft.

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Egg sauce

 

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This is perfect for breakfast idea.

Ingredients.

  • 3 eggs (whisked).
  • 5 plum tomatoes (diced).
  • 2 big onions (chopped).
  • 1 stock cube.
  • salt to taste.
  • 1 atarodo/scotch bonnet (chopped).
  • half cup vegetable oil.

procedure

  • heat the vegetable oil in a non sticky pan,add onions,and stir fry on medium heat for 2mins.
  • add the tomatoes and stir fry for 5-7mins or till the oil settles on top .
  • add stock cubes,salt to taste and stir.
  • now add the whisked eggs (do not stir yet allow to stand like that for 3mins that is so it lumps).
  • after 2mins stir to incoperate,cover and allow to simmer on low heat for 5mins.
  • enjoy with fried yam,rice etc.