How To Prepare Homemade Chicken Periperi(Suya).

How To Prepare Homemade Chicken Periperi(Suya). 

 

 

You call it chicken periperi and I call it chicken " Suya". I guess the name doesn't matter now than the fact that you want to have it done by yourself.

Let's safe you the stress of daydreaming it and really having it done yourself.

i'm sure you must have tought about eating suya like chicken... if yes.. then you're in for a treat. am about to show you how you can prepare chicken periperi(Suya) for yourself and enjoy with family and friends.. best served with chilled soft drinks... its yummy I must say. Haven tasted it... its undeniable the best...

Chicken Periperi(Suya) is another way of using your chicken to make snacks, to enjoy the deliciousness, you eat it with any soft drinks and add the Nigerian Suya Pepper that's use to sell meats suya.

The chicken periperi(suya) is prepared the same way as the Nigerian Meat Suya is prepare, the only difference in the two is the chicken used in place of the meat.

As we all know that beef fillets is used for the Nigerian Meat Suya, while we use filleted chicken breast for the chicken periperi(suya). You can as well use chicken quarters (chicken laps)
but to get more chicken periperi(suya), you need more than enough suya peppers, you need fillets of chicken.

Ingredients Needed For The Chicken Periperi (Suya).

* Chicken breast.

* Suya Pepper (Suya Spice).

* Groundnut or Peanut Oil.

* Salt.

Tools Needed:

* Skewers (A long pin, normally made of metal or wood, used to secure food during cooking).

* Chopping board.

* Knife.

* Bowl.

Notes On The Ingredients.

1. It's advisable to use male chicken breast from either cockerel, cock, or rooster, because it takes less time in it soften, juice and cooking. You may also as well use the fillets of the female chicken, it will only increase the time of your cooking.

2. You can get the suya spice (suya pepper) from any African food and Ingredients stores, or make yours.
You can visit the suya spice page on "How To Prepare  Suya Spice".

3. If you do not have groundnut or peanut oil, vegetable oil is alow to be used, but make sure it's tasteless and odourless.

4. The measurement of the suya pepper that will be used is unknown. So you have to get enough of suya pepper before thinking of making chicken periperi (suya).

Procedure To Be Taken Before Preparing The Chicken Periperi (Suya).

1. Set aside your suya pepper, but if you don't have, make some and set aside.

2. Cut and slice the chicken breast. If you can't do the slicing, mostly some chicken sellers at the meat market usually do the slicing.

Notes; If the chicken seller can't help you, or you use a life chicken which you kill yourself. Make sure your knife is probably sharpened, and try it yourself with this simple steps.

"Remove the chicken bones, then cut the chicken in a straight format, place your palm on it then start doing the slicing. Make your slice to be very flat".

You can also cut your chicken into smaller pieces and slice into two to three parts, if you don't get the normal suya slicing.

3. After slicing all the chicken, Skewered the fillets of chicken, sticking the beef or chicken or any other meat you are using is optional so you can actually skip this step, but the best way to get a good looking meat or chicken periperi (suya) is to have them arrange on a Skewer.

4. Spread some of the suya spice in a wide tray or dish and dab the stick chicken in the suya spice.

Notes; Make sure you have all the parts of the chicken covered probably with the suya spice.

5. Now place all your sticks chicken in a small bowl or flat plate and cover with aluminium foil.

6. Then put it in the fridge to marinate for at least 1 hour or more than. It's advisable to even keep it overnight, it depends on the time you wanna have it.

7. After marinate, then your chicken is ready to grill, set your oven to 150°C (300F).

8. Pour some vegetable oil in a bowl, add small quantity of salt and stir. After that, use the cooking brush to
rub the vegetable oil on the marinated chicken.

Notes; Make sure that you rub the vegetable oil all over the chicken, if possible, you can soak in the vegetable oil and bring it out to drain out the oil before grilling.

9. Now bring out your chicken and place them on the oven rack or tray, then make sure that the chicken lies flat on the rack or tray.

10. Grill in the preheated oven for like 20 minutes, making sure that both sides of the chicken periperi (suya) are grilled probably. To achieve this, you have to first grill the top side for about 10 minutes, turn them upside down and grill the bottom side for 10 minutes, makes 20 minutes all together. If you are not OK with grill you can keep turning them around till you are OK with it.

11. When you are almost done, you can still rub more vegetable oil on the fillets of chicken periperi (suya), so as to have you chicken periperi (suya) moist rather than dry. But if you love it dry, you can skip it.

Now you are done with the preparation of the CHICKEN PERIPERI (SUYA).
You can go ahead by serving with chunks of ONIONS, TOMATOES, CABBAGES and CUCUMBER, and dilute with any soft and chilled drink. It will be like Yummmmmmmmmmy!

We'll love to hear from you Vai the comments section or add any contributions to the post.

How To Prepare Groundnut (Peanut Soup).

How To Prepare Groundnut (Peanut Soup). 

 

 

Groundnut (Peanut Soup) is one of the best soup you will always go for when there's no Egusi Soup. It's prepare the same way your Egusi Soup is prepared. When you cannot find the egusi seed at your area where you live, don't lose hope, just go for the Groundnut Soup, is one of the best alternative.

Ingredients Needed For The Groundnut Soup.

* About 450g of Raw Peeled Groundnuts (peanuts).

* Cow Meat.

* Dry Fish.

* Shaki (cow tripe).

* Stock fish.
* Palm Oil

* One Handful of chopped Ugu (Pumpkin) leaves or 4 Cubes of Frozen Spinach or One handful of washed Bitterleaf or One handful of chopped Eggplant leaves.

* Two Tablespoonfuls of Grounded Crayfish.

* Two Tasty Cubes.

* Salt.

* Grounded dry Cayenne Pepper.

Notes about the Ingredients.

1. As we all know that apart from the nutrient palm oil add to your cooking, another main thing is the colour and sometimes add some taste to your if it's not over cook. That why I always add more than enough palm oil to my cooking.

2. Using Bitter leaves will only reduce the sweetness of the soup. But you can only use it when there's no any other alternative. As a matter of fact; some people don't care about the bitterness and it's even there one and only vegetable so if you are one of those, then you should use bitterleaves in preparing your soup.

3. You may be thinking why I go for Grounded dry Cayenne Pepper. You can also use fresh habanero peppers in place of the dry cayenne peppers. I use Grounded dry Cayenne Pepper because of my time of cooking.

4. You can use fried Groundnuts if you can't get the raw one, but it best you try and get the raw one.

5. Some have been sending me emails on most of the ingredients I list, mostly on the meat, dry fish, stock fish, and shaki (cow tripe). It's not most to use all of them, but you can use meat or shaki (cow tripe) with dry or stock fish.

Tool Needed For The Preparing Of The Groundnuts Soup.

* Melon Grinder or Grinding Stone, for grinding of the Groundnuts. 

Before You Proceed With The Cooking Of Groundnut Soup.

1. Boil the stockfish and dry fish with salt for like 20 minutes, or soak for at least one hour. When it soft, clean and  remove the bones, then separate them into smaller pieces. And set aside.

2. Set up your cooker or stove and place your frying pan on it to roast the raw groundnuts, stirring constantly till all dries up. Set aside for some time to cool,

3. When it cool, then grind into powder with a dry mill. And set aside.

4. Wash the chopped pumpkin leaves, or any vegetables of your choice. And set aside.

5. Gather all other ingredients and place near your side for the cooking.

DIRECTIONS:

1. Now set up your cooker or stove once again, and start with the cooking of shaki as it's the toughest past of the meat.

Notes: Your water level must be the same level as the contents of your cooking and you can top it if necessary.

2. After like 5 minutes, the shaki should have started to curl, add the dry fish, stockfish and the beef then add the tasty cubes and salt, then cook till all the meat and fish are well done. You may add more water if necessary.

3. After like 5 more minutes, Add the crayfish and pepper, then cover and continue cooking.

4. When it all done, remove the meat, shaki and fish to a plate and set aside. leave the stock in the pot.

5. Now pour the grounded groundnuts and start stirring continuously till they are lumps.

6. When stirring, you may top up the water if necessary. To avoid burning, you have to keep on stirring.

7. When stirring, note when the thin oil from the groundnut appears on the
surface. It may takes up to 15 minutes.

8. Add palm oil and stir very well.

9. Add the beef, shaki and fish, then stir and continue cooking.

10. Some people prefer their egusi or groundnut soup without vegetables, so if you are one of those, then the Groundnuts Soup is READY. But for we that love it with vegetables, then add it and take off the cooker or stove, and simmer for like 3 minutes.

When you wanna serve it, stir and serve the Groundnut Soup and enjoy with Amala, Semolina, Pounded Yam, Pounded Cocoa Yam, Eba, Fufu Meal, or Pap.

How To Prepare Bitterleaf Soup (Ofe Onugbu).

How To Prepare Bitterleaf Soup (Ofe Onugbu). 

Bitterleaf soup is one of the local traditional soups in Nigeria. It is native to the Yorubas and the Igbos and even part of the Northern. The name is quite Oops; it can even mislead someone hearing it for the first time, a well prepared Bitterleaf shouldn't or will not have a much taste of bitterness. The only way to achieve this, is by washing and squeezing the bitter leaves then change the water, till all traces of bitterness has been washed away.

INGREDIENTS:

* Washed and squeezed bitterleaf - Two handful.

* 5 small corms Cocoyam.

* 4 cooking spoons of Palm Oil.

* ½kg of Beef.

* ½kg of Shaki (cow tripe).

* Dry Fish.

* Stock Fish.

* Grounded Crayfish.

* Habanero Pepper.

* Salt. 

* 4 Stock Cubes.

* 3 Teaspoonful Ogiri Igbo (traditional seasoning).

Notes;

1. You can as well use dried, washed and squeezed bitter leaves, all you will need to do first is to soak in warm water for 30 minutes, this make the bitter leaves soft and look fresh again before adding them to the soup.

2. I have find the whole market, and I can't get cocoyam corms, what should I do? You can use cocoyam flour. And what if I can't still find cocoyam flour! is that the end? "No" another best alternative for the two is potato flour.
I don't know how to prepare this!. Visit the cocoyam flour or potato flour, to read more about it and how to prepare them.

3. Most I use the Ogiri Igbo!. "No" it's optional, but it's highly recommend. It helps give the Bitterleaf Soup a good aroma and traditional taste and help clear your eyes.

4. Pound or blend the Habanero Pepper and set aside.

Before you proceed with the preparation of the Bitterleaf Soup.

1. Confirm that the bitter leaves are probably washed, in the sense that there will be no trace of bitterness. So therefore if you still feel the bitterness, wash and squeeze with palm oil for like two times. After that you still feel the bitterness, boil it for completely 30 minutes with salt, after cooking, wash in cold water.

2. Peel the cocoyam and wash and cook for 30 minutes or till soft. Pound with mortar and pestle to a smooth paste. Don't forget to add the water to the pounding, if possible water you use in cooking it or warm water.

DIRECTIONS:

1. Set up your cooker or stove, place a sizable pot to boil the shaki (cow tripe), stock fish and dry fish with about one litre of water, cook for ten minutes, or till when the shaki (cow tripe) started to curling on itself.

2. When the shaki (cow tripe) started to curl, wash and add the beef and cook for about three minutes or less, then add the tasty cubes (Maggi) and salt then cook for five minutes.

3. After five minutes, your shaki (cow tripe), beef, stock fish and dry fish should be done by then. Add pepper, grounded crayfish, wash and squeeze bitter leaves and cook for 15 minutes, before adding the cocoyam paste and the palm oil, salt to taste. Stir all together and the soup is ready to serve with Garri (Eba) , Semolina Fufu, Amala, Cassava Fufu or Pounded Yam.

Notes; If you didn't cook the bitter leaves before losing the bitterness, then you have to continue the cooking after adding the bitter leaves at least cook for five minutes.

How To Prepare Whole Roasted Chicken.

How To Prepare Whole Roasted Chicken.

It's Whole Roasted Chicken, I guess the name doesn't matter now than the fact that you want to have it done by yourself.

Let's safe you the stress of sleepless night and really having it done yourself.

I'm sure you must have tought about eating whole roasted chicken. if yes.. then you're in for a treat. am about to show you how you can prepare whole roasted chicken for yourself and enjoy with families and friends. best served with any chilled soft drinks... its yummy I must say. Haven tasted it... its undeniable the best...

Roasted Whole Chicken mostly use in some occasions such as birthday party, wedding ceremony, festivals ceremony... and many more.

INGREDIENTS.

1. Whole Chicken.

2. 2 Tasty Cubes.

3. 1½ Teaspoonfuls Of Dry Grounded Cayenne Pepper.

4. 1 Teaspoonful Of Grounded Calabash.

5. 1 Teaspoon Of Grounded Nutmeg (optional).

6. Long Grain Parboiled Rice.

7. 2 Carrot.

8. 2 Tae Cup of Green Peas or Green Beans.

9. 2 Medium White Onions.

10. 2 Teaspoonful of Curry Powder.

11. 1 Teaspoonful of Thyme.

12. Salt.

13. 4 Tablespoonfuls of Vegetable Oil.

14. 1 Medium Roasted Potatoes.

15. 4 Medium Irish Potatoes.

Notes About The Ingredients to use for the Roasted Whole Chicken.

1 The chicken; It's always available to use rooster or cockerel which is the male chicken roasting or grilling your chicken, it's because of the softness and the time it takes when cooking it is lesser than hen, that is the female chicken.



2. The Seasonings you are going to use for the body of the chicken, It's advisable to use grounded calabash, is to give the chicken a sort of barbecue flavour. Any other used seasoning you put is alow.



3. Stuffing; If preparing this recipe for the first time, you can go for any kind of vegetables and seasoning. But I will advise you to choose the best and most not be too soft, because they will be overcooked by the time the chicken is fully done.



4. Side dish; It's possible to use rice and potatoes, but it's advisable to use one of the two. If you using rice, you can skip the potatoes and if using potatoes you can skip rice. If going for rice make sure you have enough Parboiled rice, the quantity of rice that will be enough for the stuffing and side dish.

Before you proceed with the roasting of the chicken...

1. Mix the seasoning for the body of the chicken, mix the dry ground pepper+tasty cube+grounded calabash mix probably and set aside.

2. Wash and grater or chop the carrots and the onions and set aside.

3. Wash and peel then cut the potatoes into smaller cube. The peeling is optional, in fact it's advisable not to peel it.

Procedure to follow when Roasting Whole Chicken.

Notes; Am using both rice and potatoes to stuff my chicken.

1. Preparation of the Stuff;

Parboil the rice the way you do parboil it for your Jollof Rice. But you may make it to done more than the one using for Jollof Rice, when it done, pour into a sieve to drain out the starch, and rinse it when it cool and put back into a sieve to drain. When it drain finish, pour some into a bowl, add the curry powder and stir very well before adding the diced carrots, green peas, diced onions, thyme, vegetable of your choice, salt to taste and some vegetable oil. Then continue stirring until all mixed up, then set aside.

2. Stuff the Chicken;

Wash the chicken and dry with oven for just 3 minutes, stuff the inside with the above mixed up, you may add more vegetable oil. The stuffing most not be too much in the sense that when the rice continue to cook, it should have more space to rise as it cooks. It's advisable to tie the legs of the chicken to maintain a permanent and presentable shape. set aside. If using like 2, 3, 4,to 5 whole chicken, apply the process to the remaining chicken.

Set your oven to 150°C or 160°C (320°F or 340°F) to preheat. You may rub some vegetable oil on the chicken, if you want a golden brown color. The oil rub will still help hold the mix up seasoning, but if you don't want the golden brown, skip the rubbing of oil, the chicken already have oil inside it. Besides it's advisable to rub oil, because of the mix up seasoning. Now back to the mixed up seasoning we prepared earlier, the dry ground pepper+tasty cube+grounded calabash, rub it all over the chicken and set aside. But if you have not rub oil on your chicken, add small tea cup of water and two tablespoons of oil to your seasoning before rubbing it.

3. Prepare the Side Dish;

Prepare the potatoes, pour into a bowl, add the remaining seasoning use to rub the body of the chicken, add thyme, salt and some vegetable oil, and stir all together, and set aside.

4. Bring all your set aside and Arrange for Roasting.

Get your oven tray and dish the remaining rice from the stuffing, dish in the sense that there will be a space for the chicken and seasoned potatoes. Dish the seasoned potatoes, and gently place the chicken into the space left.
 

Places back the oven tray into the preheated oven and bake for one hours, or till the chicken change to golden color. then the rice inside the chicken should have been done by then, now your Roasted Whole Chicken is ready to serve with the rice and roasted potatoes.

How To Prepare Tiger Nuts Milk (Kunun Aya).

How To Prepare Tiger Nuts Milk (Kunun Aya).

Tiger Nuts (Kunun Aya). Tiger nuts is one of my favorite nut during my childhood age. It comes to a time I make it one of my hated nut. As time goes on, It come to a time I had about Tiger Nuts Milk (Kunun Aya), I was like whoops! I will love to taste it. You might have been hearing tiger nuts milk and you have wish to taste or have the knowledge of preparing it yourself, let's safe you the stress of daydreaming it and really having it done yourself... 

Now you're in for a treat. am about to show you how you can prepare Tiger Nuts Milk (Kunun Aya) for yourself and enjoy with family and friends. Best served with any type of snacks... its yummy I must say. Haven tasted it... its undeniable the best...

Tiger Nuts is the English general name, here's are the other names for Tiger Nuts.

* The Igbo's call it Aki Awusa.

* The Hausa's call it Aya.

* The Efik/Ibibio's call it Isip Isong.

* The Yoruba's call it Ofio.

* It's called Hausa Groundnut in Pidgin.
* It's called Keegun in Okun.

* It's called Chufas in Spanish.

Where to buy Tiger Nuts.

There are are two types of Tiger Nuts: Yellow and Brown.
The brown one's is raw while the yellow one's is soaked. Both are much more available in Nigeria, don't know of other countries. But I guess it would be the same.

* I'm in Nigeria, where and how will I get it!...

Tiger Nuts is usually sold by the Hausa's and it's usually sold on the streets and majorly in the markets.

* I'm in Spain, where and how will I get it!... it's usually sold in the Frutos Secos shop, that is, shops that sell dry fruits. You will ask for Chufas or Tiger nuts which is the general name.

* I'm in United Kingdom, where and how will I get it!... You can order for it from Amazon online market.

* I'm in United States, where and how will I get it!...  it's usually sold by La Tienda. The vendor for tiger nuts on Amazon United States online market.

Ingredients To Use When Preparing Tiger Nuts Milk.

Important part of the Ingredients.

* 1000g Soaked Tiger Nuts or 800g Dry Tiger Nuts.

* 2½ Litres of warm water.

Optional part of the Ingredients.

* Coconut milk.

* Brown or White Sugar Honey.

* Ginger.

* Cinnamon.

Tools needed.

* Blender; To blend the soaked tiger nuts.

* Chiffon cloth; To extract the blend tiger nuts.

Directions:

1. If you are using the dry tiger nuts, soak in warm water overnight. Most tiger nuts sold in Nigeria are fresh so you don't need to soak it much longer than an hour.

2. Now you have your tiger nuts ready, pour into a sieve to drain off all the water use to soak it, then wash the nuts very well and sort out the bad ones.

3. Pour into the blender and pour like one litre of warm water to help the blades easier. The amount of water need depends on the amount of your tiger nuts. It's advisable to add more than enough water cause you need to make the milk concentrated and tasty as possible as you can.

4. If you are using any ingredient that will be need to blend among the optional ones, add them now before blending it.

5. After blending it, place chiffon cloth into a bowl, pour the blended tiger nuts into it to separate the chaff from the drink.

6. Add pressure to get out the tiger nuts milk, squeezed by adding more pressure to bring out all the milk from the chaff.
You may pour back the squeeze chaff into the blender, add more warm water and blend again and strain with the chiffon cloth.

7. You will keep on repeat the process till all the milk has been extract. Take note of the last part you extract it may be too watery. So you should take note on the quantity of water used.

8. Keep the extracted milk into bottle or glass jug and store in the fridge for like 50 hours = 2 days and... 

Serve and Enjoy the Tiger Nuts Milk with any snack of your choice

How To Prepare Suya Spice (Suya Pepper).

How To Prepare Suya Spice (Suya Pepper). 

 

Suya Spice popularly known as Yaji in Hausa, it took me almost 2 years plus before getting the ingredients use in preparing it. I was like oops! Why is recipe ingredient have been in secret, only the Top Suya seller in Northern Nigeria and some parts of the country has the ingredients, which is not easy to get it from them.
Because of this I make one of the suya seller in my area my best friend and I always buy more than enough suya from him, to the extent that he had to know my full details, when he didn't see me or someone from me, he will bring the suya to my house. You are like whoops!!!... But with all my efforts, he didn't make the mistake of telling me the ingredient use.
With the help of God, I get an opportunity to go for one of my sister friend brother's wedding at the North, and the event place was near one of the biggest suya spot in their community, so I get them enough foods and cakes and try to make friends with some of them, from there, I got all I need to know about suya spice...

Ingredients:

Please take note, all the below listed ingredients has is own respective
proportions and important in the overall taste, flavour, aroma and texture of the suya spice. 

* 10 Tablespoonful of Grounded Kuli Kuli.

* 10 Tablespoonful of Ginger Powder.

* 4 Tablespoonful of Grounded Cayenne Pepper Flakes.

* 15 to 20 Strands of African Negro Pepper known as Èerù or Kanafuru in Yoruba, Uda in Igbo.

* 1½ Tasty Cube.

* 1½ Teaspoonful of Salt.

NOTES ON THE INGREDIENTS;

  1. The above listed INGREDIENTS are just all you need to make suya spice, am not talking about the amount or measurements I use, so you can increase your ingredient, it depends on the amount of suya spice you need.

2. Kuli Kuli, is known as Groundnut  Cake. Don't be panic on this, it's sell mostly in the markets and even almost every shop's around your area, but if you don't get it, it's easy to make. Simply get raw groundnut, grind roast the groundnuts, squeeze out the oil from the grounded groundnuts, mixed with a paper towel or napkin, compress  into any shapes of your choice and deepfry in vegetable oil till brown and
dry. Then can I use roasted groundnuts for my Suya Spice, if don't get kuli kuli!... "No"

3. Dry ground ginger is the normal ginger that has been dried under hot sunny weather and ground into powder.

4. Cayenne pepper flakes, you are like what did I mean by flakes!... Don't be panic, flakes means the skin of dry cayenne pepper. Oops!... Where will I get or to buy cayenne pepper!... All you need to do, pour the dry cayenne pepper into the mortar and rub with the plastic to free flakes from the seeds, then separate the flakes from the seeds and set aside.

5. The African Negro Pepper known as Uda in Igbo, Èerù or Kanafuru in Yoruba. Is very much important, you can only get this from those selling traditional and local products in Nigeria. It's to bring out the trademark flavour of the suya spice. Without it, forget about the preparation of suya spice.

6. When preparing suya spice, you should always go along with my own quantity and if you are making it in large quantity, make sure you use the same cup or any measurement tool to measure the crushed kuli kuli, use it again to measure the ground ginger. Because this two ingredient most not be more than each other.

Tools Needed:

* Mortar and Pestle.

* Spice or Coffee Grinder.

* 0.5mm Sieve.

* Glass or Plastic Bowl.

Before Proceeding...

1. Pour the kuli kuli into the mortar and crush with the plastic, then blend it with dry mill or spice or coffee grinder. When smoothen, it will be easier to measure it.

2. To separate the flakes from the seeds, pour into a flat tray or flat plate, toss carefully till the flakes will move aside from the seeds, then pick
them out. Probably, you can grind the seeds and keep for future use.

3. Pound the African Negro Pepper into pieces and set aside.

DIRECTIONS:

1. Measure the African Negro Pepper into a plate and set aside.

2. Measure the Flakes into another plate and set aside.

3. Measure the Kuli Kuli into a plate and set aside.

4. Pour the three into a blow and grind in small batches in the spice or coffee grinder or dry mill till they turn into powder.

5. After grinding, sift the grounded ingredients with a sieve to remove all fibre from the African Negro Pepper and ingredient that are not probably ground.

6. Add the Salt, Ginger Powder, Tasty cube and mix well till all true orange color, then it's done! The suya spice is ready to be used. To store the suya spice, pour into a plastic bags or glass containers with cover and store in cool and dry place. It can last only for a year and half and the taste and flavour will still be retained.
 

Now go and try it yourself and come back to share screen shot of your job.....

How To Prepare Strawberry Milkshake.

How To Prepare Strawberry Milkshake. 

 

Milkshake; A thick beverage consisting of milk and ice cream mixed together, often with fruit, chocolate, or other flavoring. And you can still say,
A beverage consisting of fruit juice, water, and milk.

Once you have any fruit or vegetable with whole milk and blend it, it becomes Milkshake.

Ingredients Needed For Strawberry Milkshake.

* 20 Ripe Strawberries Fruit.

* 5 Tablespoonfuls of Loya Milk (Powdered one).

* 2 Tablespoonfuls of Vanilla ice cream.

* 2 Tablespoonfuls of Greek-style yoghurt.

Notes About Ingredients.

1. I love vanilla ice cream and Greek-style yoghurt because it adds more than enough taste and flavour to my strawberry Milkshake, but it's optional...

2. Vanilla ice cream or Greek yoghurt only help to thicken the milkshake and more delicious. Using one of the two is also allow. Most time I don't add the two, and most times I either use one of them.

3. Note; The milk I used is powered milk and not evaporated milk.

Equipments Needed:

* A blend with a minimum of 500W.

* Bowl.

* Knife.

DIRECTIONS:

1. Wash and cut the strawberries into smaller pieces.

2. Pour into the blender and blend a little.

3. If using the vanilla ice cream or Greek-style yoghurt or using both, add it into the blender and continue 

blending.

4. Blend till smoothen, now put off the blender and pour the milk through the peep hole of the blender, cover and put it on to start blending, blend till you are OK with the thickness. If you are not, still add more milk and some berry.

Now you are done with the preparation of the Strawberry Milkshake, Serve with any snacks, or with whole
strawberries.

I love taking questions, so if you had find anything difficult about this recipe, please don't hesitate to ask or contact Vai email....

How To Prepare Mixed Okra With Vegetables.

How To Prepare Mixed Okra With Vegetables. 

Okra Soup is one of the fastest and quickest soup, in the easiest part of Nigerian . It's known as Miyan Kubewa in the northern part of Nigerian.

INGREDIENTS :

* 15 Pieces Okraof.

* 2 Cooking Spoonful of Palm oil.

* Cow meat.

* Shaki "Cow Tripe".

* Iced Fish "Titus".

* Stockfish.

* Half milk cup of crayfish.

* Ground Pepper.

* Salt.

* Ugu leaves.

* 2 stock cubes.

* 2 Spoonful of Ogiri okpei. 

Before you proceed with the cooking of Okra Soup, prepare the following...

1. Boil the stockfish, leave in the pot
with the hot water to soak for good 15 minutes.

2. Cut the okra into tiny pieces.

Notes "The tinier you cut the okra, the more it will draw. To achieve this, you need to Grater for the Okra".

3. Grind the crayfish. "it's optional".

4. Grind the ogiri okpei. "it's optional".

5. Pick and Wash the Ugu leaves, and chop into tiny pieces.

DIRECTIONS :

1. Set up your cooker or stove, then place a pot to cook the shaki with onion and salt.

2. When the shaki is well done, you can take a bite to confirm. add the beef, stock cubes, and continue cooking till the beef is done.

3. When the beef is done, add the iced fish and the soak stockfish, and cook till done.

4. When all done together, pour into a sieve to drain out the stock, and set aside.

5. Place a new pot for the cooking. Now divide the stock into 4 equally part, and pour one part of it in the new pot.

6. Add the okar, Palm oil, stock cube, salt, vegetable, crayfish, Ogiri okpei, pepper, beef, shaki, Stockfish, and other ingredients. Now stir well with a wooden spoon.

5. Cover and leave to simmer for 5 minutes, and it is ready to be served.

Notes: you may divide the Shaki, Beef, StockFish, and Iced Fish into a "single serve" (as we know that okar is a day soup, so that why you need to divide them.)

Now serve with Eba (Garri) , Cassava Fufu, Semolina Fufu, Amala, Tuwo Shinkafa, or Pounded Yam .