Sausage Bread Rolls

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1 cup all purpose flour

1 tbsp melted butter

1 whisked egg divide into 2 half for egg wash.

Half tbsp salt

1/4 cup warm milk

1/2 tbsp sugar

1/2 tbsp yeast

5 pieces of sausage (cook for 6mins on high heat).


Dissolve yeast in milk, and mix for yeast test.

Mix butter and eggs .

In a clean big bowl mix all above ingredients together mix and add flour,add salt,yeast, sugar knead and transfer to a work top knead for 5mins…

Allow to rest and rise in a warm place for 40mins.

After 40mins

Divide into 5 equal parts,roll into long thread though,pick sausage one at a time and wrap the dough around the sausage in a snake like manner ūüėĄ.

Grease tray and arrange on a baking tray,egg wash with half remaining egg and allow to rise for another 30mins.

Preheat the oven to 180 degrees and bake for 20mins.



Vegetable sauce 

this recipe is perfect for white rice, boiled pasta or spaghetti, quite easy and very delicious…. Yummy

Vegetable sauce


Tatashe/red bell peppers 


Tomato and tatashe should be ratio 1:1

Chopped green bell pepper

Chopped Cabbage

Chopped spring onion

Chopped onions

Vegetable oil

Stock cubes

Beef stock

Fried beef /fried chicken or fried fish (am using fried beef for mine)

Blend tatashe and tomatoes with 1 big onion.

In a pot strictly fry vegetable oil with 1 diced onion.

Add blended tatashe/tomatoes, beef stock, stock cubes, springonions, 1 sachet gino curry powder, and fried beef if at all you can using beef but skip this part to the last part if you want to using fried fish/fry on average heat till oil settles on top of the pot that means its perfectly fried.

Now add green bell pepper, Cabbage,fried fish if you are using fish, diced onion allow to simmer on low heat for 3mins serve with white rice, boiled pasta, spaghetti etc

Gurasa(local bread) 

this bread Is specially made from flour, wheat flour or maize flour, this recipe shows how to prepare gurasa with flour.


4 cups all purpose flour

2 tsp dry active yeast

Half tsp salt.

-in a bowl add all dry ingredients together and mix with cold water.

-the dough should be thicker than that of puff.

-knead very well cover and place in a warm place for an hour.

-after 1 hour, heat a non sticky pan. 

-scoop batter with your palms flatten and place on the non sticky pan, flatten with your palms more on the non sticky pan, allow to stand till golden brown. 

-flip to the other side and allow to brown. 

-remove and keep in a cooler closed. 

-repeat for  the remaining batches till dough is finished. 

Before serving 

Rub little oil over the gurasa, Coat gurasa bread with kuli kuli powder well seasoned with seasoning, add onions and tomatoes and serve 



8 cups flour /1mudu 

2 sachet margarine (simas) 500g 

3 cups full sugar 

2 tbsp full baking powder 

10big eggs 


-in a big bowl cream margarine and sugar for 30mins or more using an electric mixer or a wooden spoon if you don’t have an electric mixer. 

-add eggs stir to combine properly, mix very well for 3mins  

-add flour and baking powder at same time and stir well while staring add a cup of water. 

-combine well, set aside. 

-rub margarine on small cupcakes pan. 

-preheat oven to 180degress. 

-using a small spoon scoop 2 spoon full of cake batter into cupcakes tin. 

-arrange in in the oven and bake till lightly browned. 

With this you should be able to get 40 to 50pieces cupcakes. 

Golden puff puff 


 2 and half cups of flour. 

2 spoons of Yeast 

 sugar to taste i normally add half cup of sugar or more it depends on whether you like sugar or not. 

Luke warm water 

Vegetable oil for deep frying. 

Pinch of salt. 


Mix all dry ingredients together mix properly, now add Luke warm water bits by bits carefully untill u make a smooth running Paste, it should be thicker than pancake batter. Cover and allow to rise in a warm place for 45mins.

After 45mins heat some vegetable oil the vegetable should be much in such a way that when you drop balls of Puff Puff it should float in the oil freely. 

Now scoop some batter into the oil with your hands by squeezing out the batter from between your thumb and index finger this will make the Puff Puff round and spherical shape, fry on medium heat till both sides turn brown, turn at intervals.

Gwate(maize grits pudding) 


semi solid maize grits pudding/acha pudding … (very nutritional, medically adviced to start an infant after 6months (exclusive breastfeeding) baby friendly, please feel free to substitute maize grits with acha.


 2cups semi solid maize grits/acha /tsaki (Hausa)

 3 big plum tomatoes (chopped)

 2 hebanero peppers (chopped) 

1 big onion (chopped). 

 4 stock cubes 

 1/2 teaspoon salt. 

3 handfull washed and chopped spinach. 

 1 handful washed and chopped sorrel leaves

2 medium sized bitter garden eggs (gauta). 

3 spoons Palm oil(optional).

 meat (optional)brisket bone or biskit bone 


  in a pot add 4 cups of water, pour in the meat, tomatoes, hebanero peppers, onions, seasoning and salt, let it boil until the content of the pot start to dry up, pour in the sorrel leaves, using a whisker stir vigorously while adding the acha /semi solid maize grits so it doesn’t lump, cover and cook for 10 mins (if it feels thick add small water) , pour in the spinach and keep cooking (add palm oil if you desire), after 5mins add the bitter garden egg (drop them whole inside) and let it simmer for 2mins and it’s ready… Enjoy NB some people add sugar before taking this pudding.

Beef potato sauce 


-Half kg meat

-10 medium pieces of Irish potatoes 

-2 red bell peppers (chopped) 

-2 green bell peppers (chopped) 

-1 big onion (diced) 

-4 stock cubes 

-1 tsp curry powder 

-1 string fresh ginger (grated) 

-1 clove fresh garlic (grated). 

-3 spoons vegetable oil 

-salt to taste. 


-peel and cut potatoes into small desired shapes. 

-cut beef meat into thin stripes and set aside. 

-in a medium sized pot add meat, seasoning,salt to taste and half diced onion, ginger, garlic add 150cl of water and bring to boil. 

-when it starts boiling add curry powder and vegetable oil keep cooking untill the content of pot starts to dry up, now add potatoes and be sure the water content covers up the potatoes (if it doesn’t cover up add enough water to cover it up) and cook till half way done. 

-do not allow the water to dry up because the sauce is the most important part, it shouldn’t be too thick nor watery. 

-now add the green bell pepper,  red bell pepper and onion stir and cook on low heat till done. 

Serve with white rice etc 

How to make cassava flour /alabo /elibo /lafun 

How it’s made 

Cassava flour /alabo /elibo/lafun etc 

I tried making cassava flour myself and with the help of my grandmother. 

        Here was how it went. 

 – peel the cassava tubers 

-wash cassava 

-Soak Cassava in water for 4 – 8days maximum so it get fermented. 

-how to understand that it’s fully fermented  (simply press with your fingertips, if your fingers penetrate the cassava then it’s fermented , it will look soft and very white,another way is when it has fully fermented, the cassava will float on top of the water, it will also look bigger and fluffy compared to when it was not soaked. 

-drain in a colander properly. 

-pour into a mortar and pound Till roughly soft. 

-place in a colander, Cover and place a stone on top of the cover and allow to drain over night (the stone will help in pressing the water out), let it stand for a day. 

-after that sundry properly, let it dry properly (it took us 3 days to get it dried because it raining every day over here so yours might take just a day). 

-when you are sure it’s dried add into a mortar and pound (the pounding break the lumps in the cassava flour thereby making it easy for the dry mill to turn into powder). 

-make it into powder form using a dry mill. 

-sieve and discard chaff after grinding and it’s ready for use. 

Check for more recipes concerning home mades….. I hope this inspire some one

Pictures making of cassava flour. 

Best paired with draw soup 

Iru/ogiri /daddawa 

How to make iru/daddawa/ogiri using soya beans, i had the opportunity of learning how to make daddawa also known as iru or ogiri at the village during my last visit and it took us  5 days to complete the process with my very intelligent old grand ma. 


2 and half mudu if soya beans 


-fry soya beans till slightly change color to red. 

-pour into a mortar and pound lightly to remove the chaff. 

-pour into a tray and blow chaff away (local method of removing chaff). 

-pour into a big bowl, add water to cover up and allow for a day. 

-in the morning wash very well pour into a pot and cook /boil on high heat for like 1 to 2 hrs while boiling add potash to make it even soft. 

-drain in a colander And allow to cool down completely. 

– pour into a tray and sun dry completely. 

-now pour into a rice sack/bag and secure tight with a rope. 

-allow to ferment in a warm environment for 2 days. 

-after 2 days pour into a mortar again and pound. 

-pour on a tray and sundry for 2 days. 

-After 2 days bring out and mix properly with ur hands. Mix very well. Allow to stay over night and pound again in the morning and make desired shapes. 

Keep using while you keep sun drying. 



-half mudu flour (8 tin milk can is a mudu) 

-half tsp salt 

-cup of sugar. 

-vegetable oil for deep frying. 

Mix the above ingredients with cold water (add the ingredients into a small rubber paint and add water half way, so the water should be half a small rubber paint). Mix very well till no visible clumps please be careful while mixing so it doesn’t turn watery. 

-heat vegetable oil in a deep frying pan. 

-now dip the tip of the metal used in making this snack into hot oil untill very hot, remove from the hot oil and immediately dip into the rubber containing paste, it will automatically scoop some, remove immediately again and did into hot oil and shake very well so the paste drops into the oil, fry in both sides while you leave the metal in the hot oil, it should be completely immersed in hot oil through out the process. 

Drain in a colander, allow to cool down and enjoy.