Gurasa(local bread) 

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

Ingredients

4 cups all purpose flour

2 tsp dry active yeast

Half tsp salt.
Procedure

-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 

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Gwate(maize grits pudding) 

​Gwaten(tsaki)

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.

Ingredients

 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 

Procedure

  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.

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

Pictures making of cassava flour. 

Best paired with draw soup 

Kunun Bururu (fulani pap) 

Kunun Bururu (fulani pap made from cow milk) 

I knew this pap since when i was small, my grandmother normally makes it and today i bring forth this recipe so we all learn from each other. Let’s explore with the fulanis today, if you know this drink, even had it before or have any name for it apart from Bururu let’s hear you. 
Ingredients 

– millet powder (dawa) already prepared with dry ginger and cloves. 

-cow milk nono 

-Sugar to taste. 

Procedure 

-In a pot add water and bring to boil. 

-pour the millet powder into a bowl, sprinkle cold water on the millet powder and shake the bowl vigorously untill it clumps, add just lumps with ur hands into smaller clumps, shake well. 

-now pour hot water into the lumps of millet and stir with a wooden spoon so it doesn’t stick. 

-keep stiring until it running. 

-stir untill it’s half way cold, (the paste should be cold averagely). 

-when you are sure it’s warm and not hot, add cow milk and keep stiring. – stir and add sugar enjoy.

I used 500g of millet powder. 

And quarter of small rubber paint of cow milk.

Ground/minced meat kebabs 

Ground/minced  beef kebabs 

Ingredients 

500g ground beef/minced meat 

2 tbsp bread crumbs 

2 tbsp parsley leaves 

1 chopped onion 

2 grated atarodo 

3 stock cubes (powder) 

Half tsp black pepper 

Half tsp white pepper 

1 fresh  garlic clove (grated) 

1 fresh ginger strand  (grated) 

         Procedure 

-In a bowl mix all the ingredients to incoperate very well  

-refrigerate for 1 hour 

-Soak skewers in cold water for 20 mins and rinse properly 

-now scoop some amount of ground /minced meat in your palms. 

-thread minced meat /ground beef onto skewers pressing against carefully into a long roll of minced /ground beef. 

-arrange on oven tray(if you are using the oven tray spray some little amount of vegetable oil),  or place foil papers on the tray before arranging. 

-now place into the griller and grill for 20 mins turning both sides at intervals. 

-serve with spaghetti, rice etc 

Meat balls 

Looking for what to pair with spaghetti… Here is your answer 

Ingredients 

450g minced meat /ground beef 

2 scotch bonnet/atarodo (blended) 

2 spoons full bread crumbs 

Quarter cup vegetable oil 

3 fresh garlic cloves (grated) 

1 fresh ginger root (grated) 

Small bunch parsley leafs or 2 spoons full parsley flakes 

2 crushed stock cubes 

1/2 tsp white pepper 

1 tsp curry powder 

1 egg

1 tsp thyme 

Salt to taste 

           Procedure 

Season minced meat with grated garlic, ginger, stock cubes, thyme, curry powder, scotch bonnet,parsley leafs /parsley flakes  and salt to taste and mix properly. 

Add bread crumbs and egg to the minced meat and mix properly. 

Roll minced meat with your palms to acquire small balls of seasoned minced meat. 

Heat the vegetable oil in a non sticky frying pan 

Arrange meat balls on the pan carefully and fry on both sides until meat is well fried on a low heat.  

Now remove from the oil and place in a colander And allow to cool down while you prepare tomato sauce. 

     

To prepare meat balls sauce 

Procedure 

Heat a quarter cup of vegetable oil and the oil residue from the meat balls (that is the oil you used in frying the meat balls before)  in a pot, add 1 diced onion then add blended tomatoes into the pot of oil also. 

Now add little potash or baking powder to get rid of the sour taste from tomatoes.  stir fry on medium heat for 15mins or untill the oil puree settles at the top of the pot. 

Now add stock cubes, grated fresh garlic and fresh ginger, curry, and little parsley leaves. 

Stir fry for another 5mins. 

Now carefully drop meat balls into the pot of tomato sauce and carefully stir to combine. 

Allow to simmer on low heat for 15mins. 

Turn off the cooker an serve with spaghetti, rice etc. 

Semovita masa 

If you love masa and can’t reach the ingredients immediately, then try this 

I bring forth this recipe also because of my fellow foodies who finds it hard to get the required original ingredients for Masa, so you too can enjoy masa like a pro… Yeey. 

Ingredients 

-3 cups of semovita (liquid peak milk tin cup). 

-800ml warm water 

-2 spoons sugar 

-pinch of salt 

-2 tsp dry active yeast 

-1 Baking powder 

-1 diced onion 

-vegetable oil. 

Procedure 

-in a bowl pour the warm water, yeast, and baking powder, mix properly untill the yeast melt properly. 

-now add the semovita while stiring vigorously. 

-cover and allow to rise in a warm place For 1:30mins. 

-after 1:30mins add the salt, sugar, onion, and little cold water mix properly. 

-now set the masa pan on the cooker, heat on medium heat, add a spoon of vegetable oil . 

-scoop the semovita paste with a kitchen spoon into the holes of masa pan and fry till golden brown, flip to the other side and fry till golden brown also. 

N:B scoop small amount of paste into the pan, beware of you make big scoops it might end up not properly cooked from inside. 

Serve with miyan taushe, vegetable soup, stew, chilli pepper powder, or sugar. 

Plantain fritters 

Do you have many plantains and you think they are going bad, try this recipe and save some cost. 

Ingredients 

1 ripe plantain 

3 eggs 

1 medium size red bell pepper 

1 medium size green bell pepper 

Vegetable oil 

Salt to taste 

Onion 

Step by step guide 

U

Simply whisk eggs, add veggies, salt to taste, fry plantain,in a non sticky pan add eggs, arrange plantain fry and flip carefully… Enjoy 

KFC crispy chicken 

With this recipe you get a crispy and crunchy chicken 
 Crispy fried chicken….

 Ingredients

 5 raw pieces of chicken this should include the chicken breast and chicken drumsticks

2cups of flour

2 beaten eggs

1 teaspoon garlic powder

1 teaspoon ground white pepper. 

 1 seasoning. 

1 teaspoon salt. 

 2 spoons whole milk. 

 2 cups vegetable oil for deep frying. 

Procedure 

 In a bowl mix all the dry ingredients together set aside, mix the beaten eggs with the milk set aside, now get set pick a piece of chicken dredge inside the pour mixture (dredge means to coat moistened food with powder), now remove from the flour and drop inside the bowl of egg and milk mixture, now dredge inside the flour mixture again remove and set aside, repeat the procedure for the remaining pieces of meat set them aside, now heat the palm oil on a medium heat, fry both sides of the chicken till they turn golden brown… Best enjoyed with ketchup… It feels so crispy and soft.

Sinasir 

A yummy recipe from the northern part of Nigeria, it’s similar to masa but has different methods of preparation and frying. 

Ingredients 

3 cups white rice (shinkafar tuwo) 

1 cup cooked white rice 

2 tsp dry active yeast 

1 tsp baking powder 

1 chopped onion 

1 tsp salt

1 tsp sugar 

Vegetable oil 

             Procedure 

-soak 3 cups of white rice in water over night. 

-cook the one cup of white rice till perfectly cooked and allow to cool down completely 

-in the morning take the soaked rice and grind to a smooth, perfect running paste. 

-now mix the cooked rice and grinded rice paste in a blender and blend for 5mins. 

-pour the paste into a container add small water so that the paste will be runny. 

-add yeast stir close and allow to rise. 

-allow to rise for 6 hours. 

-after 6 hours add chopped onion, salt, sugar, and baking powder stir very well. 

-heat a non sticky pan add half spoon vegetable oil, scoop the batter using a kitchen spoon, cover and fry on low heat. 

-when it turns golden brown flip to the other side and fry till golden brown (please do this on low heat). 

-remove and place in a dry plate and repeat this procedure untill the batter is finished. 

Enjoy… 

         To make miyan taushe 

Blend tomato with onions atarodo. 

Cut/chop spinach, spring onions and onions, wash and drain (the quantity should be 3 hands full). 

Cook the tomato paste till the water dries up completely (the quantity should be equivalent to a 1 cup when cooked). 

Cook meat with onions and salt set aside. 

In a dry pot pour tomato paste, 1 spoon palm oil, half cup vegetable oil and fry for 10 mins. 

After 10 mins add raw ground kitchen groundnuts and cook for 10mins. 

Add seasoning and salt to taste. 

After 5mins add vegetables and cook for 5mins. 

Add meat and meat stock. 

Cook for another 5mins.