Egg Rolls(African Scotch-eggs) 

Take big bits out of this crunchy soft egg rolls recipe. 

INGREDIENTS 

1 and a quarter cup of flour 

5 eggs 

1/2 tsp yeast 

1/2 tsp nutmeg powder 

Pinch of salt 

2 spoons sugar 

Warm water to knead the dough 

      Procedure 

-in a dry bowl add all the dry ingredients together and mix. 

-add warm water in bits until you have a smooth stretchy dough, knead very well. 

-make sure it’s soft and not sticky. 

-allow dough to rest in a warm place for 20 mins. 

-after 20 mins knead dough again. 

-divide dough into 5. 

-pick each dough one at a time, flatten on your palms and stuck in 1 egg. 

-now cover up the egg with the dough properly and smotten with your palms carefully. 

-keep aside and repeat same process for the remaining 4 dough and eggs. 

-heat vegetable oil and drop each egg roll one at a time and fry on low heat till golden brown (frying on low heat gives it time to cook properly). 

NB:do not fry on high heat else you will end up with raw egg rolls from the inside. 

After frying remove excess oil from the egg rolls using a colander. 

Enjoy…. 

Plantain Puff Puff 

need something different from the old popular Puff Puff…. Try plantain Puff Puff 

Ingredients 

2cups all purpose flour 

1 medium sized overripe plantain 

¹\²tsp nutmeg powder 

2 tsp dry active yeast 

Quarter cup sugar 

2 pinches of salt 

Vegetable oil for deep frying 

       Procedure 

-blend plantain with quarter cup of water, blend till very smooth and set aside. 

-mix all the dry ingredients together in a bowl, mix very well. 

-now pour in blended plantain into the dry ingredients mix well. 

-add warm water in bits and mix properly, beat using your hands very well  untill you achieve a thick, smooth running paste. 

-cover and allow to rise in a warm place for 1hour. 

-after 1hour it must have double in size bring out and mix well again. 

-heat vegetable oil on medium heat. 

-scoop batter using your hands and keep drooping in hot oil. 

-deep fry till golden brown. 

Meat pie

ingredients for the filling

2 Irish potatoes

1 carrots

Minced meat

1 onion

5 spoons vegetable oil

1 stock cube

1 tsp thyme

1 tbsp flour

Quarter cup cold water

Salt to taste.

To make the filling

-peel and boil potatoes till soft, cut into tiny sizes set aside
-in a non sticky pan add the oil, onions and stir fry for 2mins.
-Add the minced meat and stir fry for 4 mins.
-add stock cubes, thyme, salt to taste and top up with little water.
-now add the running paste you made from the flour and water, stir.
-add the Irish potatoes and chopped carrots, cover and allow to cook for 5mins on low heat.
-after 10mins allow to cool down completely.

Set this aside and move to making the
Ingredients for the dough

500g flour
Pinch of salt
250g margarine
1/4 cup cold water
1 tsp baking powder
-simply sift the flour in a bowl, add the baking powder,salt and margarine mix properly till well incoperated.
-now start adding water in bits and slowly and gently mix the dough till you get a thick soft and smooth dough.
-allow to stand for 5mins.
-divide dough into balls.
-pick each one at a time and flatten on the work top using a rolling pin.
-roll into flat circles and use a pot cover, press against the flat dough to get an exact circle shape.
-fill in with the filling , cover from one edge to the other end, pinch the edges with a fork.

-preheat oven to 170degres before baking.

-Grease the oven tray with margarine and arrange the pie.
-bake at 150degres till golden brown.

Mayonnaise 

ingredients 

150ml vegetable oil 

1 tsp lemon juice 

1 tsp vinegar 

Pinch of salt 

Pinch of sugar

1 large egg at room temperature 

     Procedure 

-in a blender break eggs, add salt, sugar,  vinegar, lemon juice. 

Power the blender and keep blending while adding the oil little by little, immediately it turns thick stop adding the oil.  

-stop blending. 

-pour into a container and refrigerate before use. 

-NB:if it feels too watery simply beat 1 egg Yolk and add into the mayonnaise, blend again until you achieve desired thickness. 

Fish pie 

Try this fish pie recipe and let your family drool over it this weekend. 

Ingredients for the dough 

Three cups all purpose flour. 

Pinch of salt. 

1/2 tsp baking powder. 

4 tbsp margarine. 

1 whisked egg for wash. 

Ingredients for the filling 

1 tin sardine. 

1 chopped onion. 

1 chopped red bell pepper. 

1/2 tsp garlic powder. 

Little stock cube to taste. 
Procedure to make the filling

-open the sardine tin and separate the oil from the sardine and fish. 

-heat the oil from the sardine with onion, add the red bell pepper and stir fry 3mins on low heat. 

-now add the sardine, stock cube and garlic powder, mash the sardine properly and stir fry for another 5mins. 

-allow the cold down completely. 
        Procedure to make the dough 

-simply sift the flour in a bowl, add the baking powder,salt and margarine mix properly till well incoperated. 

-now start adding water in bits and slowly and gently mix the dough till you get a thick soft and smooth dough. 

-allow to stand for 5mins. 

-divide the dough into 6 balls. 

-pick each one at a time and flatten on the work top using a rolling pin. 

-roll into flat circles and use a pot cover, press against the flat dough to get an exact circle shape. 

-fill in with the sardine, cover from one edge to the other end, pinch the edges with a fork. 

-Grease the oven tray with margarine and arrange the pie. 

-egg wash the pie and bake till lightly browned. 

Enjoy. 

Doughnuts 

Doughnuts
In a big bowl
-add 1/4 cup sugar
-add 1tsp dry active yeast
-add 1/2 cup warm milk
-add 50ml water.
-1/4 tsp salt.
-add 1 egg and mix till sugar melts.
-add 1 cup flour.
Mix well
-knead for 5 mins
-add 1/2 tbsp unsalted butter.
Knead dough for 3-4mins.
Sprinkle flour if sticky.
-cover and allow to rise for 30mins in a warm place.
-after 30mins Punch and allow for another 30mins.
-sprinkle dough surface.
-roll using a kitchen pin.
Cut using a doughnuts cutter.
-transfer to a tray and allow to rise in a warm place for 30mins
-Fry on low flame till golden brown.

Fried plantain boats 

This is a delightful breakfast inspired dish. 

ingredients 

2 ripe plantains 

2 eggs 

Vegetable oil for deep frying 

Salt to taste 

Procedure 

-peel the plantains and make a narrow slant cut using a knife at the Centre (this should not be to deep). 

-scramble the eggs and set aside. 

-firstly deep fry the plantains, making sure it is fully immersed in the oil for 30sec on a very low heat. 

-after 30sec  strain from the oil and allow to cool down. 

-now using a spoon follow the path you have already cut into slants and make a narrow hole using a spoon, you must be careful Here and it should not be upto an inch wide. 

-also be sure enough that the scramble eggs will fit in fully when stuffed in. 

-after making the hole deep fry the plantains again on a very low heat till golden brown. 

-allow to cool down. 

-stuff  in the scrambled eggs through the slanty holes, add some ketchup and enjoy. 

Yum yum 

cassava Flour Rolls(kwaskwaro) 

As a kid i enjoy this snack… And growing up i discovered that I enjoy it more… Make some for your kids and let’s here their views. 

Ingredients 

2cups cassava flour (alabo in Hausa). 

1 spoon sugar. 

Cold water for mixing the dough. 

Procedure 

-sift cassava flour.

Now mix the cassava flour with sugar and water to form a thick dough. 

-mould dough into cylindrical rolls. 

-deep fry with oil till golden brown and enjoy your snack. 

Nigerian Funkaso

Nigerian Funkaso is a kind of snack mostly enjoyed from the northern part of Nigeria, it’s made from flour and has similar taste with nigerian Puff Puff.
Ingredients 

Ingredients 

-4 cups all purpose flour. 

-Half cup of beans (grind into very fine, smooth, soft powder). 

-1 spoon dry active yeast 

-warm water. 

-pinch of salt. 

-vegetable oil for deep frying. 

         Procedure 

-sift flour, beans powder into a bowl. 

-mix yeast with half a cup of warm (you might need to add more so keep some warm water to close). 

-add a pinch of salt into the bowl of flour. Mix 

-now add yeast warm water into the bowl of flour mixing as you add carefully into a smooth, paste, thickness should be like Akara batter, so it should not be as watery as Puff Puff. 

-mix very well, Cover and allow in a warm place for an hour. 

-After an hour heat some vegetable oil, scoop batter with your hands make a hole in the Centre, it will be sticky but do not worry that’s how it should be so just handle with Care. 

-keep scooping, making a hole in the Centre and keep dropping in hot oil, fry on both sides till golden brown.

-allow to cool down and dip in sugar or serve quite any sauce of choice. 

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.