How To Prepare Beans Cake / Akara

How To Prepare Beans Cakes/Akara.

Beans cake popularly known as Akara, Bean Balls, Bean Fritas and also known as Acarajé in Portuguese. Beans cake Akara is one of the breakfast recipe eating with other recipes such as Akamu, Custard, Agidi or Agege Bread.
Beans cake Akara is also one of the easiest and fastest recipe...



Video On How To Prepare Beans Cake Akara



You Can Also Read: How To Prepare Beans Porridge.


Ingredients Needed For The Beans Cake/Akara

The ingredients listed below are what I use to get 20 normal-size of beans cake ball...


- 2 Milk Cups of Beans (either Black-eyed or Brown-beans)

- 4 Ripe Fresh Habanero Peppers

- 3 Ripe Fresh Chilli Peppers

- 1½ Medium-sized Onion

- One Teaspoon of Salt

- ½ liter of Vegetable Oil for Frying


Video On How To Prepare Beans Cake Akara


You Can Also Read: How To Prepare Moi Moi.


Tools Needed...

- Blender

- Mortar and Pestle

- Sieve

- Bowl

- Frying Pan


You Can Also Read: How To Prepare Peeled Beans Porridge.


Simple and Important Note Before Preparing Beans Cake/Akara

1. Remove the beans coat. I think that is not big deal you can visit the page on [How To Remove Beans Coat For Help]. It is much more OK to remove your beans coat. Please note:.. Make sure you do not let salt come to have or make contact with the beans you want to make use of not until you are ready to fry it. This can fordo the leavening property of the beans.

2. After removing the coat of the beans, soak the beans in warm water for 2 hours to make it rise and soft to make your blender to be able to blend it. But If you are grinding it with the heavy duty grinders in the markets, it will not be necessary to soak the beans in warm water or for extended periods of time you can just soak for 1 hour 45 minutes.

3. Make sure that the beans you are using is freshly peeled beans, which means you can't use coatless beans that has been already stored in the fridge or freezer to make Akara.

4. When grinding the beans, make sure you use very small quantity of water.

5. Make sure you have sure of the Smoothness of the beans before frying that why you should mix with mortar and pestle.

6. Don't add salt immediately after the grinding, make sure it is when you are about scooping it i.e just before frying.

Preparation Of The Beans Cake/Akara

1. When the beans is probably socked, prepare it for grinding, to do that pour out the water from the bean add the peppers and onions as shown below.





2. Pour the beans in to your blender to grind it, making sure the water you will add to it while blending is not much if possible, you may blend it without water and when you are done with the blending use little water to clean up the blender and add to your grinded beans. That is why it is good to use the heavy duty grinders in markets that do grind the beans without water less than the water use to clean it. All this is to help you have a good and batter stay together ball roll of beans cake during frying and it will also help to reducing spatter.


You Can Also Read: How To Prepare Beans Soup.


3. Set up your stove or cooker, place your frying pan and pour your vegetable oil in it to heat up.

Note:... The depth of the oil should be at least 3 inches so if ½ liter is not enough, it depends on the size of your pan so please add more oil.

4. Pour into a mortar the grounded beans, add chopped onion and start stirring the beans puree with the pestle in a continuous circular motion the way you did to your cake when mixing sugar and butter. stir till the ground beans appears whiter and you can perceive its peculiar aroma.

5. Put some onion into the oil to check maybe the oil has hot enough to sizzling, but not too much hot like that. If too hot, the Bean Cake/Akara ball will spattered as soon as the beans batter hits the oil and your Bean Cake/Akara will not be probably done inside.

6. Now add little water to the beans puree in the mortar and little vegetable oil to it. Stir well.

7. Add salt (to your best taste) and stir again. Don't forget that salt should be added just before scooping the beans
mixture into the hot oil. If salt stays in the mixture for so long periods of time, it will ruins the leavening property of the beans. This property is what makes the Bean Cake/Akara ball to float in the oil and prevent spatter during frying.


You May Also Like To Read All Beans Recipes On This Site... (click here)


8. Now star frying the Bean Cake/Akara by scooping the mixture with table
spoon slowly drop it into the hot vegetable oil (As it is shown in the video below click here) by dipping
the spoon a little bit into the oil to avoid spatter.

9. Fry the underside till brown and flip to fry the top side too till brown.





10. When the Bean Cake/Akara balls are brown all over, remove and place into a sieve placing it on a bowl. Now you are done Preparing your Bean Cake/Akara, repeat the process to the remaining mixture...
Now you finally done, keep to cool down for some minutes... Serve Bean Cake/Akara with other recipe like... Akamu , Custard, Agidi or Agege Bread... And you can still serve as snacks and dilute with soft drinks...




Video On How To Prepare Beans Cake Akara**

Fruit Kebabs (Skewers)

Fruit Kebabs (Skewers)


Fruit Kebabs (Skewers) is just a way of serving fruits in a long pin, normally made of metal or a stick made of wood. Different types of fruit are used and it goes well with Chicken Barbecue or Chicken Periperi/Grilled or Grilled Tilapia or Chicken or Beef Suya and many more...




Fruits I Used;

As we all know today in the whole part of the world it is so easy to get any kind of fruit in the market. So the following fruit list below are my favorite when it comes to Fruit Kebabs (Skewers), which means you are free to use any kind of fruits for your Fruit Kebabs (Skewers). All you need is to know how to make it colourful and look nice, you can as well add vegetables to the Fruit Kebabs (Skewers) if you like but not necessary. Here are the list of fruits and vegetables used in this recipe

* Apple

* Pear

* Guava (best alternative for is Kiwi fruit)

* Crunchy Vegetables

* Pineapple

* Pawpaw (Papaya)

* Watermelon


Other Fruits that can be used as well include...

* Lemon

* Berry's

* Orange

* Fresh Tomato

* Coconut chaff

* Apricot

* Asparagus

* Aubergine

* Avocado

* Banana

* Broccoli

* Carrot

* Cherry

* Clementine

* Date

* Fig

* Honeydew Melon

* Quince

* Pumpkin

* Nectarine

So so so much more of them, can just be written... We all know there are many different types...

TOOL NEEDED:

* Knife

* Bowl

* A Long Pin or Kebabs Stick


DIRECTIONS:


1. Wash and peel the peel able ones then cut the fruits into cubes.

2. Wash the pin or stick and thread them on the pin or stick, arrange the according to the colours for a nice look.

3. Rub some honey on the fruits, (it's optional)... Serve with any fruit juice like Strawberry Milkshake, Groundnut Milk, Tiger Nuts Milk (Kunun Aya), Coconut Milk, Zobo Drink...

How To Prepare Ora (Oha) Soup.

How To Prepare Ora (Oha) Soup.

It's has been Ora (Oha) Soup, Ora (Oha) soup is dedicated to the native of South Eastern Nigeria. I may say is one of their best and delicious traditional suop. This very soup is just like the Bitterleaf Soup but the difference in between them is that Ora (Oha) leaves is used to cook Ora (Oha) Soup and Bitterleaf is used to cook Bitterleaf Soup. It's so special in the sense that the Ora (Oha) leaves is a seasonal leaf unlike the Bitterleaf which can be found all year round.


BENEFITS:-



Ora (Oha) leaves has a lot of benefit, it contains minerals like calcium, potassium, iron, magnesium, copper, zinc and manganese. Its also rich in fiber, amino acids like glutamic acid, lysine and cysteine while they have a low sodium content. They contain vitamins A, C and B. Some professional also confirm that Ora (Oha) leaves contain hydrogen cyanide and oxalate but in low levels which are not harmful to humans.


INGREDIENTS

* Ora (Oha) leaves.

* 5 Corms Cocoyam.

* 3 Cooking spoonful of Red Palm Oil.

* Assorted Beef.

* Shaki (cow tripe).

* Dry Fish.

* Stock Fish.

* Chilli pepper.

* Salt (to your best taste).

* Crayfish (to your best taste).

* Tasty cubes (to your best taste).

* Ogiri Igbo (to your best taste).


Notes:-1. Ora (Oha) leaf is so unique to the extent that it does not have any alternative vegetable.

Notes:- 2. It does not matter you use cocoyam corms, because at times you may not find it in the market so you can use cocoyam flour as the alternative. Another best alternative to both is potato flour.

Notes:- 3. Ogiri Igbo is another traditional ingredient that has a great taste on it own. But in this recipe it's absolutely optional, but if you make use of it, its OK.


Things to do Before you Proceed with the cooking of Ora (Oha) Soup.


1. If using ungrind crayfish, grind it with the pepper and set aside.

2. Peel and Wash the Cocoyam Corms and boil till soft. When it soften, pour into mortar and pound with pestle to a smooth paste.

3. Pick the Ora (Oha) leaves, chop on the chopping board the Ora (Oha) leaves into tiny pieces.

Note:- your chopping most not be too tiny this is to prevent the Ora (Oha) leaves from becoming darker in colour.


DIRECTIONSU:-

1. Set up your cooker or stove, place on it a sizeable pot to boil the shaki (cow tripe), stock fish and dry
fish with small amount of water for about five (5) minutes or until shaking start curling on itself.

2. Now wash the beef and add to your cooking, then continue.

3. After about two (2) minutes, add one (1) tasty cubes and cook for five (5) more minutes or less.

4. When the shaki (cow tripe) and the rest are well cooked, add the grounded pepper and ogiri Igbo, ^{then keep on rolling on the ball,} cook for seven (7) minutes.

5. By now you can now add your cocoyam paste in a wee lumps form with small part of the palm oil.

6. We are now almost their, Cover and cook till all the cocoyam lumps have dissolved.

7. By now you can add the ora (oha) leaves, two (2) taste cube, the remaining palm oil and salt (to your best taste), now cook for more five (5) minutes, stir all together, now the Ora (Oha) Soup is ready... Best Serve with Black or White Amala, Garri (Eba), Semolina, Cassava Fufu or Pounded Yam.

How To Prepare Boiled Yam

How To Prepare Boiled Yam.


It one of the easy and fast recipe. Boiled Yam always go along with different kinds of Stuff, Stew, Sauce and many more... It is prepared off ingredients you should understand what I meant by (off ingredients) i.e without adding any ingredients oder that salt and sugar and it's even (optional).


BENEFITS.

1. WELLSPRING OF ENERGY; Its crunchy edible tuber chiefly composed of complex carbohydrates and soluble dietary fiber.


2. WELLSPRING OF B-COMPLEX GROUP OF VITAMINS; It provides adequate daily requirements of pyridoxine (vitamin B6), thiamin (vitamin B1), riboflavin, folates, pantothenic acid and niacin. These vitamins mediate various metabolic functions in the humans body.


3. Fresh roots contains lots of beneficial roles to man. One of which is the anti-oxidant vitamins it contains.
These natural God-given fresh roots also has a considerable amount of vitamin C, sufficient enough for us to have a healthy living.
This anti-oxidants play some important roles in our body like helping us fight some dangerous dieseases like diabetes, and all cadiovascular dieseases like Hypertension and stroke.
It help boost our immune function, gives quick wound healing, enhance bone growth and helps anti-ageing functions of our body system.



INGREDIENTS:


* White or Yellow Yam... Depending on the number of people you wanna serve. To sefa you, you can calculate five(5) slices for adult's from +18 upward, three(3) slices for children from +12 up to 17 and two(2) or one(1) slices for 11 downward.


* Salt (Optional).


* Sugar (Optional).





^{Cooking Directions}


1. Slice the yam tuber into 1 inch each, before or after peeling.








2. After peeling, pour into a cold water and wash the slices one after another and place in a pot.

Note; the yam slices most not sleep on each other, make sure you arrange them well.

3. Set up your cooker or stove, place the pot on it and add water to it.

Note; the water most be halfway to the level of the yam.

4. Cook for complete 5 minutes or until it soft.

5. Add salt and sugar and leave to cook for about one⁽¹⁾minutes or more than. Is just for the salt and sugar to muck into the yam slices.


6. Put off the heat and use fork to bring out the slice one after another into a bigger bowl.


Serve and enjoy with other recipes such as:- Garden Egg Stew, Beef and Chicken Stew ,
Ponmo (cow skin) Stew, Corned Beef Stew, Pepper Sauce , Egg Stew, Fried Egg, Meatball Stew
Tomato Stew
Vegetable oil or Palm oil..

How To Prepare Beef & Chicken Stew

How To Prepare Beef & Chicken Stew.




(THIS ARTICLE IS SIMILAR TO THE Ponmo (Cow Skin) Stew Recipe ONLY THAT BEEF and CHICKEN ARE MAKE USED OF IN THIS RECIPE and SOME INGREDIENT CHANGED and THE PROCEDURE IS QUITE SIMILAR TOO)

It's Beef & Chicken Stew. But as a matter of fact, I think the name shouldn't gives you headache, what matter most is to get it done yourself and enjoy with your families and friends.
Let's safe you the stress of day and night dreaming about ^{Beef & Chicken Stew,^^ because the look and taste is unimaginable, and by now you should be really ready to get it done yourself.
I'm sure you must have tought about eating Beef & Chicken Stew with White Boil Rice, or with boil rice and beans... if yes.. then you're in for a treat. am about to show you how you can prepare Beef & Chicken Stew for yourself and enjoy with families and friends...
Beef and Chicken Stew is none other than the Tomato Stew with additional of some ingredients. Though it is called Beef & Chicken Stew, and it's not necessary you should use only ^^Beef and Chicken,} you are free to add Turkey, Fish, Goat Meat, and other forms of meat and fish.
The stew can serve you long, that why it's advisable to prepare it in large quantities and store in the freezer.


Ingredients Needed For The Beef & Chicken Stew.


* Tomato Stew.
* About 3kg of Whole Chicken.
* 1kg of Beef.
* Two Part's Of Onions.
* Habanero Pepper.
* Salt.
* 3 Tasty Cubes.
* Two Tablespoonfuls of Thyme.



Important Notes About The Ingredients.



1. It will be much more OK to try and match the quantities of ingredients above to the quantity of the tomato
stew you want to prepare.


2. It's advisable to always use Chicken; Hen (A female chicken) in almost every recipes you prepare because it's tastier than the cockerel or rooster. And it's also advisable to use whole chicken then using parts, because each of the different parts of the chicken such as the wings, drumsticks, hips, lap, etc... has its own unique taste, with this, all together makes any recipes using it for taste much better than using only one part of a chicken.


3. Get full details of the Tomato Stew from the tomatoe stew page.



Before You Proceed With The Cooking Of Beef & Chicken Stew.



1. Grind or blend or pound the Habanero Pepper with one part of the onion, and chop the other one part of it into small pieces. Set aside the two.


2. Now start with the preparation of the tomato stew by following the simple step by step on the tomato stew page How to Prepare Tomato Stew.


3. Now cut your chicken to any sizes of your choice, wash them in a bigger bowl of warm water. Hand pick them one after another and put into a bigger pot of which number is not less than number three, and place it on the cooker or stove. Add half part of the chopped onions, one of the tasty cubes and one tablespoonfuls of thyme, and cook for five minutes.


4. After five minutes or more than, the chicken should've been getting done, add the beef and salt (to taste) then cook till well done. After like five minutes or less, pour into a sieve to drain out the stock.


Notes1; you may fry or grill the chicken and beef. That if you like it, but as for me I always fry my chickens and grill the beef. But this is optional, it will only gives them a rich golden colors.


Notes2; when cooking the chicken and beef, adding water and salt is highly prohibited. Because, adding water to it will only makes you lose the good taste of the stock. And adding salt to it when it's in the raw stage, will closes the pores of the chicken, not only the cooking of the chicken alone any type of food you are cooking, this is to
prevents the natural flavour of the
chicken from coming out into the stock and prevents the seasoning from entering the chicken to improve the taste. To cut it short, I will like to write short note why you shouldn't try to add or start your cooking with salt....
As for the chicken stock will not have a rich natural taste. It will only have an artifical taste of seasoning. Adding salt from the beginning of your cooking also hardens the chicken hence it takes longer to get done. In any food am preparing, I always add salt when it almost done. Most people thought that adding salt from the beginning is the best way to start cooking. In what I believe, to get the richness taste out of your food is not with salt, all kinds of food has it own NATURAL FLAVOUR, so therefore we should allow this NATURAL FLAVOUR to comes out into our cookings. And by the way, almost all the tasty cubes sell nowadays are already contain salt in there ingredients so it's even better to add tasty cube which the salt has no effect on your cooking.


5. If you already have the tomato stew in your freezer, it should have been freezed, bring it out and place in warm water to disfreeze. This should be first thing to do but it escape my mind while writing.



Cooking Guides Line / Directions.


1. Set up your cooker or stove, place a sizeable pot on it and pour into the pot the tomato stew to undergo heating slowly.


Notes; Before adding any other ingredients, you may pour out the excess oil if necessary.

2. After heating, add the chicken and beef stock "water from the boil chicken and beef".


3. Add the grounded Habanero Pepper and the fried chicken and grilled beef. Then stir very well until all mixed together, cover and continue cooking.


4. After cooked for like 5 minutes, add salt if necessary. If the stew is too thick, you can add some water that's if you don't have any stock water left.


5. Cover the pot and simmer until the vegetable oil use to fry the tomato stew appears on the surface of the stew. Stir again and you are done with your cooking.


Best served with; White Boil Rice, or White Boiled Rice and Beans, Fried Yam, or Boiled Yam.


Please comment comment...... Keep on commenting....

How To Prepare Ponmo (Cow Skin) Stew

{As I always say "BE THE BEST YOU CAN BE" don't read this article without ^{commenting^^ on it, it makes the writer happy and be much more to write more please always ^^comment}....}





How To Prepare Ponmo (Cow Skin) Stew.



It's Ponmo (cow skin) Stew, and I love to call it "Ponmo Alata". But as a matter of fact, the name shouldn't gives you headache, what matter most to me is to see you doing it yourself and for your families and friends to enjoy as well.

To safe you the stress of day and night dreaming about Ponmo (cow skin) Stew, because the look and taste is unimaginable, and by now you should be really ready to get it done yourself.
I'm sure you must have tought about eating Ponmo (cow skin) Stew with White Boil Rice, Boil Rice and Beans, or with any drink (soft or hard) ... if yes.. then you're in for a treat. am about to show you how you can prepare Ponmo (Cow Skin) Stew for yourself and enjoy with families and friends...
Ponmo (Cow Skin) Stew is none other than the Tomato Stew with additional of some ingredients. Though it is
called Ponmo (Cow Skin) Stew, and it's not necessary you should use only Ponmo (Cow Skin), you are free to add Fried Turkey, Fish, Goat Meat and other forms of meats and fishs.
The stew can serve you long, that why it's advisable to prepare it in large
quantities and store in the freezer.



Ingredients Needed For The Beef & Chicken Stew.


* Tomato Stew.
* 3kg Ponmo (Cow Skin).
* Two Part's Of Onions.
* Habanero Pepper.
* Salt.
* 3 Tasty Cubes.
* Two Tablespoonfuls of Thyme.


Important Notes About The Ingredients.


1. It will be much more OK to try and match the quantities of ingredients above to the quantity of the tomato
stew you want to prepare.


2. Get full details of the Tomato Stew from the tomatoe stew page (click here).





Before You Proceed With The Ponmo (Cow Skin) Stew.


1. Grind or blend or pound the Habanero Pepper with one part of the onion, and chop the other one part of it into small pieces. Set aside the two.


2. Now start with the preparation of the tomato stew by following the simple step by step on the tomato stew page "How to Prepare Tomato Stew".


3. Now cut your Ponmo into any sizes of your choice, wash them in a bigger bowl of warm water. Hand pick them one after another and put into a bigger pot of which number is not less than number three, and place it on the cooker or stove. Add half part of the chopped onions, one of the tasty cubes and one tablespoonfuls of thyme, and cook for five minutes.


4. After five minutes or more than, the Ponmo should have been getting done, if you are using any other meat or fish non chicken, add them by this time with salt (to your taste) then cook till well done. After like five minutes or less, pour into a sieve to drain out the stock.


Notes; when cooking the Ponmo and other types of meat's or fish's non chicken, adding much water and salt at the beginning is highly prohibited. Because, adding much water to it will only makes you lose the good taste of the stock. And adding salt to it when it's in the raw stage, will closes the pores of your cooking, this is to
prevents the natural flavour of the
cooking from coming out into the stock and prevents the seasoning from entering the cooking to improve the taste. To cut it short, I will like to write short note why you shouldn't add or start your cooking with adding salt....
As for the beef fish and chicken stock will not have a rich natural taste. It will only have an artifical taste of seasoning. Adding salt from the beginning of your cooking also hardens the cooking hence it takes longer time to get done. In any food am preparing, I always add salt when it almost done. Most people thought that adding salt from the beginning is the best way to start cooking. In what I believe, to get the richness taste out of your food is not with salt, all kinds of food has it own NATURAL FLAVOUR, so therefore we should allow this NATURAL FLAVOUR to come out into your cooking. And by the way, almost all the tasty cubes in the world today already contain salt in there ingredients so it's even better to add tasty cube which the salt has no effect on your cooking.


5. If you already have the tomato stew in your freezer, it would have been freezed, bring it out and place in warm water to disfreeze. This should be first thing to do but it escape my mind while writing.


Cooking Guides Line / Directions.


1. Set up your cooker or stove, place a sizeable pot on it and pour into the pot the tomato stew to undergo heating slowly.


Notes; Before adding any other ingredients, you may pour out the excess oil if necessary.


2. After heating, add the ponmo (cow skin) stock "water from the boiled ponmo (cow skin)".


3. Add the grounded Habanero Pepper and the ponmo (cow skin) and any other meat or fish non chicken. Then stir very well until all mixed together, cover and continue cooking.


4. After cooked for like 5 minutes, add salt if necessary. If the stew is too thick, you can add some water and thats if you don't have any stock water left.


5. Cover the pot and simmer until the vegetable oil use to fry the tomato stew appears on the surface of the stew. Stir again and you are done with your cooking.
Best served with; White Boil Rice , or White Boiled Rice and Beans, Fried Yam, or Boiled Yam.

As I always say "BE THE BEST YOU CAN BE. don't read this article without commenting on it, it makes the writer happy and be much more to write more please always comment.....

How To Prepare Vegetables Soup.

How To Prepare Vegetables Soup.


Vegetables Soup popularly known as "Efo Riro" is one of the western part of Nigerian known as Yoruba's. Vegetables soup "Efo Riro" is a Yoruba Delicacy. The vegetables soup "Efo Riro" can be cooked with different types of vegetables such as:

* Water leaves; (Gbure in Yoruba, Botanical Name:Talinum Triangulare)

* Ugu "pumpkin" leaves,

* Bitter leaves; (Onugbu in Igbo, Efo Ewuro in Yoruba, shuwaka in Hausa, Etidot in Cross River, Botanical Name: Vernonia Amygdalina),

* Eggplant leaves; (Garden egg leaf, Gboma, Efo Igbo in Yoruba, Botanical Name: Solanium marcrocarpon),

And

* Spinach; (Efo Tete in Yoruba, Botanical Name: Amaranthus Hybridus).
All this kind of vegetables listed above are allowed in cooking Efo Riro.

INGREDIENTS

* You can use any of the vegetables listed above.

* Fried Meat.

* Rosted Fish.

* Stock Fish.

* Palm oil.

* 2 Teacups of Crayfish.

* 2 Medium Onions.

* 3 Stock cubes.

* Salt.

* Habanero peppers.

* 2 tablespoonful of ogiri okpei (Iru, Locust bean).

* 5 bells of fresh Tomatoes.

Before proceeding with the cooking of Vegetables soup "Efo Riro''.

1. Boil the stockfish for 30 minutes or more than, the stockfish cooking duration depends on how hard it is.  When it done, clean it and remove the bones, then separate them into smaller pieces.

2. Select and arrange the leaves of any vegetables of your choice, chop it, then pour into a bowl of hot water for an hour or till it softening.

Notes;

* If using Water leaves; (Gbure in Yoruba, Botanical Name:Talinum Triangulare), you don't have to add hot water, add cold water to it and set aside.

* If using Bitter leaves; (Onugbu in Igbo, Efo Ewuro in Yoruba, shuwaka in Hausa, Etidot in Cross River, Botanical Name: Vernonia Amygdalina), you wash it and cook for about 30 minutes. "don't know how to wash bitter leaves, click here".

* If using Ugu "pumpkin" leaves, chop and soak in warm water for about 20 minutes.

3. Pound the Pepper, Onions, Tomatoes and grind the crayfish.

COOKING DIRECTIONS:

1. Set up your cooker or stove, place a pot to fry the stew.

2. Pour the palm oil into the pot to heat and when it's change color from red to light red, pour the pounded Pepper, Onions, Tomatoes and grind the crayfish, and cook for 5 minutes.

3. After 5 minutes, add the following...

Rosted Fish,

Stock Fish,

Stock cubes,

Salt,

Ogiri okpei (Iru, Locust bean).

Cover and cook for about 10 minutes.

4. On under the 10 minutes, prepare the vegetables you have chosen to be your choice.

5. After 10 minutes, add your vegetables, and stir until all mixed together, cover and cook still it gets a good looking. Take note of not getting burn or overcooked. After about 2 minutes, you're done with the cooking of the Vegetables Soup "Efo Riro". Now enjoy with Amala, Semolina, Pounded Yam, Pounded Cocoa Yam, Eba, Fufu Meal, or Pap.

Please feel free to ask any questions about this recipe

How To Prepare Fried Fish Stew.

 

Fried Fish Stew, is one of the most popular stew in Nigerians recipes. It's use to eat; Boiled White Rice and Beans, Boiled White Rice, Boiled Beans, Boiled Yam, Fried Yam, Boiled Potatoes, Fried Potatoes, and some even go to the extent of adding it to there ; Jollof Spaghetti, Jollof Rice, Beans Porridge etc... And the major challenges many people face when preparing the Fried Fish Stew is that before the stew done, all the fish will have been scattered in the stew. But if you can follow this simple steps am about to share, it will help you prepare your stew and the fish will not get scattered.

INGREDIENTS NEEDED:

* 400 mls of Tomato Stew.
* 1kg of Mackerel (Titus)
* 1½ teaspoons of Thyme.
* 2 Onions.
* 2 Stock Cubes.
* Habanero Pepper (Atarodo, Ose Oyibo, Atarugu).
* 2 tablespoons of Crayfish.
* Salt. 

Notes About The Ingredients.

1. The Tomato Stew, should be fresh tomato puree (thick) or tomato paste that has been halfway cook to remove any traces of water or having a sour, acidic or citrus taste.

2. Mackerel (Titus), I can boldly say is the most popular fish in Nigerian market, and is the one mainly dedicated for preparing the Fried Fish Stew. Reason why I say this is that so many people don't go Mackerel (Titus) when it comes to using of fish in any recipes, not just because of any other things, but the price. And the problems behind any other fish is they are too soft to cook or fry, before finish up your cooking or frying, you find all your fish scattered in the Stew or frying pan.

Notes: "Am not saying that you can't make use of any kind of fish of your choice, but you have to be careful when using it".

3. So many people have always being asking me for the meaning of "Stock cubes", "Stock water" and even "Stock fish".

* Stock cubes: this is the seasoning cubes we all added to our cooking, popularly known as Magi.

* Stock water: this is the water you get from your meat or chicken or fish, when you boil them with seasoning cubes and other ingredients.

* Stock fish: is the popular cod or a similar fish split and dried in the open air without salt.

4. I always say, in all the recipe, we go crazy when it comes to the quantities of any ingredients, so any ingredients you are using should always be to your taste.

Before you proceed with your cooking.

1. Already, you have some Tomato Stew in freezer, bring it out and put it in warm water to defrost before you will need to use it in your cooking. But if you don't have, first of all, prepare some. Read on How to Prepare Tomato Stew by clicking here.

Notes: "it's good to always have it in your freezer, a large quantities of tomato stew. It helps you to prepare any recipes you will need it faster than not having it".

2. Cut your fish into any size of your choice and remove the intestine, but if it's egg keep it.

Notes: It's advisable to cut your fish while it's still frozen a little bit. This is to helps you have a good cuts.

3. Add some salt to the fish, then rub the salt allover the fish one after the other with your hands and set aside.

4. Slice one part of the onions and chop the other one part of it.

5. Now Pound or blend the habanero pepper (atarodo, ose oyibo, atarugu).


DIRECTIONS:

1. Set up your cooker or stove and place a clean pot on it.

2. Pour the chopped onions, then crush the stock cubes and add to it with the thyme.

3. Add the fish one after the other and pour small amount of water to it, at list the water level should be above the fish. Cook for 3 minutes or less.

4. After 3 minutes, check out the cooking, now the fish will have turned out white, bring them out one after the other and place in a sieve.

 Notes 1: you can just add salt and fry the fish straight away without cooking it at all, but the seasoning need to get into the fish.

Notes 2: To have a delicious stew, we need some fish stock (water from the fish after boiling with seasoning) while the stock water from the fish, give the stew some nice taste that will make the stew more delicious.

Notes 3: The boiling process helps to toughen the fish therefore it prevent the fish from disintegrating in the stew or when frying it.

5. Now set the fish stock aside and proceed.

6. Fry the fish with a small quantity of vegetable oil.

7. After frying the fish, set aside.

8. Set a new pot and pour the fish stock into it, to boil. 

Notes: if it not too cold, no need of boiling. Just add your tomato stew and habanero pepper.

9. When it boils, add the tomato stew and habanero pepper. Add more water if necessary, your stew most not be too watery, to get a good taste out of the stew. Make it thick a little bit and cook for like 5 minutes or less.

10. When it probably cooked, add salt to it and stir very well, cover and continue cooking until you see some oil floated on the surface of the stew. The oil from the Tomato Stew, stir again so that it won't burn.

12. After stirring, add your Fried Fish, you may add more water if necessary.
stir slowly and slowly, cover and simmer (cooking below a boiling point) for like 2 minutes, after that, your Fried Fish Stew is ready to go with White Boiled Rice and Beans, White Boiled Rice, Fried Yam, Boiled Yam, or Boiled Beans.

How To Prepare Mixed Yam & Vegetable Porridge

How To Prepare Mixed Yam & Vegetable Porridge. 




Preparing the recipe Mixed Yam & Vegetable Porridge, is one of the most popular and easy meal, you will always love to have most every night.


<sup>INGREDIENTS...^^ :

* 1 White Tuber Yam.
* Foliated Vegetable.
* Palm Oil.
* 5 Okra Fingers. (optional).
* 2 Medium Onions.
* Chilli Pepper.
* Grounded Crayfish.
* Salt.
* 2 Stock Cubes.


^^Note : before proceeding....^^

1. Get a blow of water and a kitchen knife to peel the yam, peel and divide the yam tuber into 4 equal parts, now chop each part into cubes, and pour the cubes into the blow of water.


2. Pick the Leafy of the vegetables, and wash it, then chop it to pieces. You can use any of the vegetables listed, Spinach, Fluted pumpkin, Green Amaranth, Water Leaves. And any other vegetables that are not listed.

3. Rinse and chop the onions and okra into tiny pieces. Set aside

4. Pound or Grind or blend the chilli pepper. Set aside


DIRECTIONS :

1. Set up your cooker or stove and place your pot.


^^Note</sup>... your pot should be big enough to accommodate all the cubes of yam.
Pour the yam cubes and add enough water to it, your water most be the same level with the yam cubes cover and continue cooking till the cubes are soft.


2. When the cubes are softened, you may pour out the water from the cooked yam, or leave it (it's optional) it's just to renew the water. Then add the following ingredients...


* Chopped Foliated Vegetable.
* Palm Oil.
* Chopped Okra. (optional).
* Chopped Onions.
* Pound or Grind or Blended Chilli Pepper.
* Grounded Crayfish.
* Salt.
* Stock Cubes.

Then. cover and continue cooking until the ingredients cooked with the yam.


3. After all the ingredients have cooked, stir with a wooden spoon till all the ingredients have mixed well. Then your Mixed Yam & Vegetable Porridge is ready to be served. Enjoy with chilled soft drinks.

Please we are always much more ready for any questions...

How To Extract Groundnut (Peanut) Milk.

How To Extract Groundnut (Peanut) Milk.


Anyone else who might have been worried about how to get or Extract Groundnut (Peanut) Milk!..

Let's safe you the stress of sleeplessness and daydreaming it and really have it done yourself. Done what? The Groundnut (Peanut) Milk.

I'm sure you must have tough about flat taste of fresh milk... If yes... Then you're in for a treat. Am about to show you how you can prepare the Groundnut (Peanut) Milk 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...



Ingredients Needed For Making Groundnut (Peanut) Milk.


You Can Also Read:: How To Bake Cake

You Can Also Read ¦==> How To Prepare Zobo Drink.


You Can Also Read ¦==>How To Prepare Strawberry Milkshake.


° 5 handfuls of Raw Groundnuts (Peanut).

° 1liter of Cool water.

° Vanilla extracts (Optional).

° Brown Sugar (Optional).


Notes on the ingredients I listed above...


1. I do get 1000mls of Groundnut(Peanut) Milk with 400g of raw groundnuts(peanuts). Although you can get more than that but it's advisable to make the one you and your family can finish at a time.


2. To save your time, it's advisable to buy peeled raw groundnuts (peanuts).

3. If you want to add any other flavours to groundnut (peanut), add them when blending the groundnuts (peanut). But it's also advisable to go for the natural delicious taste of
Groundnut (Peanut) Milk than adding flavours to it.


You Can Also Read:: How To Bake Cake

You Can Also Read ¦==> How To Prepare Zobo Drink.


You Can Also Read ¦==>How To Prepare Strawberry Milkshake.


4. As we all know that Raw Groundnuts (Peanuts) and some other food items contain aflatoxins "produced by molds of the Aspergillus genus, that can be toxic, carcinogenic, mutagenic or teratogenic; typically found as contaminants of animal food or peanuts". To vote off this, boil the Groundnut (Peanut) Milk before Serving it.


Equipments Needed;

* A kitchen Blender. Of 600W power.

* A bowl and a chiffon cloth or ladies stocking/tights (pantyhose without the panty).

* A pot.

* A Stove or Electric Cooker or Gas Cooker.

* A Spatula.


Directions You Need To Follow For Making Groundnut (Peanut) Milk.


1. Soak the groundnuts (peanuts) in warm water blow 15°C for like 1hours 30minutes or till the skin become baggy.
Charge the water and replace with cool water. Then start rubbing the groundnuts between your palms, then you will note the skin peeling off, by the time you have all the skin peeled off, decant the groundnuts (peanuts) skin into another bowl, if not clean, repeat the same process with cold water. When it probably clean, pour into another bowl of cold water and leave to soak for 2hours 45minutes.


2. When the soaking is well done, confirm that by using your finger nail to cut it, if it's easy to cut then you are OK with your soaking. But if not soaked well it won't be easy to cut with nails. After confirming that the soaking is well ok, pour into a blender and blend with warm water till smooth.

3. After smooth blending, place a new clean bowl with cheese cloth or any chiffon material that does not allow the chaff to pass through to sieve it.


You Can Also Read:: How To Bake Cake

You Can Also Read ¦==> How To Prepare Zobo Drink.


You Can Also Read ¦==>How To Prepare Strawberry Milkshake.


4. When you are done with the sieveing, pour into a pot and cook on low medium heat for 5 minutes and keep stirring occasionally so that lumps do not form.

5. When it boils, off the heat or take off the pot from the heat and leave to cool down completely to 0.0°C,
remove the milk skin and serve chilled.


Serve and enjoy the Groundnut (Peanut) Milk with any Snack.


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