How to Prepare Pepper Gizzards

Peppered Gizzards are part of the popular Nigerian Small Chops family so everyone has the opportunity to enjoy this at most Nigerian parties. But you don't have to wait for the next occasion before enjoying this snack.



It is so simple to make and gizzards are unbelieveably cheap that when I think about all the chickens a small quantity of gizzards came from, I feel they should cost more.


Ingredients for the Peppered Gizzards


- 500g chicken gizzards

-3 habanero peppers (or to your best taste)

-2 medium onions

-1 big stock cube

-1 teaspoon thyme

-Salt (to your best taste)

-2 tablespoons vegetable oil



Tool Needed

1 Toothpicks for serving.



Notes on the ingredients

1. 500g of chicken gizzard can gave you about 20 gizzards. Most gizzards sell in the market or local store where I live are quite small compared to the gizzards in Nigerian chickens Oops...

2. Be more extra careful with the quantity of seasoning you add to gizzards. They can easily get overseasoned and taste salty because the meat does not absorb much of the ingredients.


Before you proceed...

1. Ensure that the inside skins of the gizzards are peeled off, then wash and place them in a sizeable pot.

2. Cut the onions into big chunks.

3. Pound or blitz the peppers without adding any water to it.

4. Marinate the gizzards with the seasonings if you want. I do not marinate gizzards because it does not make any difference. Gizzards have a rubbery texture so the marinade does not really penetrate the meat. For me, it is just like trying to marinate shaki or kidney.


Peppering The Gizzards

1. Add the stock cube, the thyme and big chunks of onions into the gizzards. If you marinated them, just add the onions.

2. Pour water small amount of water to just under the level of the gizzards and start cooking at low medium heat. This quantity of water will dry up by the time the gizzards are well done.

3. When the gizzards are getting done or well done, remove the big chunks of onions.

4. Increase the heat to high and stir constantly till all the remaining liquid in the pot is absorbed. You don't want to lose any flavour by pouring away the gizzard stock.

5. Now you can add salt to taste and stir very well.

6. Lay the gizzards flat in a baking bowl.

7. Grill in an oven at 150°C or 310°F till the top side is dry and turn brown. Turn them and grill the underside too till dry and turn brown also. If you don't have an oven, just deep-fry them.

8. Place a pot on your cooker or stove to heat the vegetable oil.

9. Add the pepper and the grilled/deep-fried gizzards.

10. Stir very well till the pepper is evenly distributed on the gizzards. The vegetable oil ensures that this happens and gives the grilled gizzards a nice glow.

Now you are done making your Peppered Gizzards! Insert toothpicks and serve.
If you are entertaining guests or having dinner with the family, serve it as a side dish to Fried Plantains, any Rice Recipes or serve as Snacks and enjoy with cold soft drinks.

If you are hosting a party, place them in a flat tray and put out with other small chops and snacks for your guests to enjoy. They will surely be oohing and aahing either from the yummy taste or from all that pepper 😁 .

Meat Pie as a Dessert

Meat Pie as a Dessert

 I wanted Meat Pie because everyone in my home was getting bored with the conventional meat pie with its half moon shape.

This one tastes so good and believe me, the first time I made it, a whole pan was consumed in no time! I only made a few changes to the original Nigerian Meat Pie to get this. I replaced the Irish potatoes with sweet potatoes and added sweet apple. These two add a kind of subtle sweetness to the meat pie. Then I used a flat baking pan to make it look like the western pies.

Ingredients

make use baking pan that is 10 inches (25cm) in diameter and 1.0 inches (3.5 cm) deep.

For the dough

1. 300g plain flour (All Purpose Flour)
2. 150g margarine
3. 1 teaspoon baking powder
4. 2 pinches salt
5. ¼ cup cold water

For the filling

1. ½ of a medium SWEET potato (150g)
2. 1 small carrot (130g)
3. 1 sweet apple
4. 250g minced beef
5. 1 small onion
6. 1 big stock cube
7. 1 teaspoon thyme
8. Salt to taste
9. Water

Thickener for the filling

1. 1 tablespoon plain flour
2. ¼ cup cold water

Ornamental Ingredient

1. 1 egg

Directions

The Meat Pie Filling

Wash, peel and dice all the vegetables. Do the same for the apple.
Follow the direction for making Nigerian Meat Pie filling.
After step 4 from over there, add the diced apple, add the thickener, stir and leave to simmer for about 3 minutes.
Set aside to cool down.

The dough

The dough for this pie is mixed exactly the same way as the dough for the classic Nigerian Meat Pie. Follow the directions over there to mix the dough.

Roll, Fill and Close

Set your oven to 150°C (300°F) to preheat.
Rub margarine on the insides of the baking pan. Break the egg, beat it and set aside.
Knead the rested dough for a bit and divide it into 2 parts. One part should be slightly bigger than the other.

Roll out the bigger dough to a 5mm thickness making sure that the diameter of the rolled out dough equals the diameter of your baking pan plus two times the depth of the pan and then some excess to allow for sealing the meat pie.
Once happy, drape the flat dough on the pan and make it snug the inside corners of the pan.
Fill the dough-lined baking pan with the filling.
Brush some egg on the dough covering the edge of the pan.
Roll out the remaining dough to 5mm thickness and a diameter that is a bit wider than that of the baking pan.
Cover the pan with the rolled out dough and use a fork to seal the edges. Feel free to close the edges any how you like.

Rub the egg on the dough. This gives the pie a golden brown look when done.
Set the pan on a rack in the preheated oven and bake for 40 minutes or till the top covering is golden brown. Place the pan closer to the bottom heating so that the dough at the bottom of the pan will be well done by the time the top dough is done.

How to Prepare Soft Puff Puff.

How to Prepare Soft Puff Puff

Soft Puff Puff is that spongy, deep-fried, spherical snack that originated from Nigeria. It is soft and springs back to touch, you know, like when you pinch a foam sponge.
Most Nigerians outside feel the tasty and special this Nigerian snack recipe has. Over there, it is rare to go to a party and not eat the Nigerian soft Puff Puff.
Making the Puff Puff recipe is both easy and complicated. Easy because the mixing is quite straight-forward and you will see proof that you are doing things right as you go along. It is only complicated when you do not follow the steps as detailed on this website.

For 30 balls of soft Puff Puff, the size in the photo above, you will need the following amount of ingredients:

Ingredients:

- 275g of Plain Flour

- 2 teaspoons of yeast (the one used in baking bread)

- ½ teaspoon ground nutmeg

- 2 handfuls granulated sugar

- 1 teaspoon of salt

- Lukewarm water (for mixing)

- Vegetable Oil (for frying)

If your yeast is the type that looks like tiny pebbles or is like paste, mix it with lukewarm water and set aside. you will add it later when you have added water to the Puff Puff mix. If your yeast is in powder form, then add it when you add the other dry ingredients to the flour (as mentioned below).

1. Put the floor in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all these together.


2. Add water in small quantities and mix everything by hand till you have a good blend of all the ingredients. Add the yeast you mixed with lukewarn water if applicable. Use warm water to mix the puff puff ingredients if you want it to rise faster.


3. Keep mixing till the batter is smooth but not too watery to flow from a spoon. The mix should be much thicker than pancake batter.


4. Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl.


5. Leave to rise for about 1 hour. When OK to fry, the Puff Puff batter should have risen in quantity and will have some air bubbles.


6. Set up your stove or cooker, place a deep pot on, after some time pour some oil into the pot and allow to heat up. It's not advisable to use a deep fryer for Puff Puff because of the netting but if you want to use it, set the temperature to 170°C.


Note:-The oil should be at least 2 to 3 inches deep. This is so that the puff puff will become spherical when scooped into the oil. You don't want to end up with flat Pancakes.


7. Test that the oil is hot enough by putting a drop of batter into the oil. If it sizzles and comes up to the surface of the oil, then the oil is hot enough. If the oil is not hot enough, the batter will go down to the bottom of the oil and stay there.


8. When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb and index finger. You should see the video for this technique as this is what will make your Puff Puff have a near-perfect spherical shape.


9. Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.


10. Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.


11. When both sides are golden brown, take out the puff puff balls and place in a sieve. If you want to reduce the oil on your Puff Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil on the puff puff.


That's how the Soft Nigerian Puff Puff is made. Serve with a chilled soft drink.

How to Make Chin Chin

Chin Chin has been the crunchy fried snack, what makes it a crunchy snack is the way it been deep-fry. Chin Chin is known to be originated from Nigeria by one of the great chef. Chin Chin can be served as a refreshment either before or after eating and can also be serve as lunch for yourself, family and your guests and wash down with cool soft drinks. If you had store your Chin Chin in an airtight container it can last more than weeks. Chin Chin still remains the fastest and most easiest snacks to make.

You Can Also Read:: How To Bake Cake

Ingredients

* 900g plain Flour (try and get all purpose Flour)

* 1.5 litter of evaporated Milk (alternative 150g powdered Milk)

* 250g tiny grains Sugar

* Half a teaspoon Salt

* 200g Margarine

* 3 raw Eggs (optional)

* Half teaspoon of baking powder (optional)

* 2⅓ medium Nutmegs or 3 teaspoons grounded Nutmeg

* Vegetable Oil (it should be Tasteless and Odourless)


If you want the Chin Chin really crunchy, make changes in the following quantities of ingredients

* Milk; 75ml evaporated milk or 75g powdered milk

* Sugar; 200g granulated sugar

* Margarine; 125g margarine

* Nutmegs; 2 medium nutmegs or 2 teaspoons grounded nutmeg

* 3 raw Eggs (optional)

* Half teaspoon of baking powder (optional)

* Half a teaspoon Salt

You Can Also Read:: How To Extract Groundnut (Peanut) Milk

Simple Steps To Make The Preparation for the Nigerian Chin Chin

1. As for those who love to use eggs, get a small bowl of to beat the eggs and set aside.

2. Get another small bowl, pour the sugar into it add the milk and mix thoroughly and set aside.

3. Get another small bowl that can contain flour and other stuff, pour the flour, baking powder, salt and nutmeg into the bowl and start mixing, mix well and then add the margarine then continue mixing. You can use the cake mixer or mix thoroughly with your hands until it looks like fine bread crumbs. See below pictures.




4. Pour the set aside eggs and the milk-sugar mixture into the bowl and mix well until you get a smooth stuff. If you are using powdered milk, you can add a little water to get it consistency before adding it.

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

5. Floured the surface of your chopping board or any flat surface you are using and place the dough on it and knead for some minute. Then use your roller pin to roll the dough flat and cut into any shape of your choice. Make sure that the dough sizes are almost uniform and it should be small to help the frying faster and dry inside, so don't cut it too big.





6. After well mix and cutting, set up your cooker or stove, place a frying pan or sizeable pot on it, pour the same vegetable oil and heat up until it very hot.

7. Pour the Chin Chin dough. Then start stirring it continuously until all the chin chin changes from white flour mixture to golden brown or light brown.




Note: You have to fry the chin chin in batches and make sure that you don't fry too much at a time, so that you won't end up with oil soaked chin chin which will make your chin chin not to last long

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

8. When the chin chin is probably fry, bring out small to test if it OK keep it to cool down before tasting it, if it's OK now transfer the fried chin chin onto a flat pan or tray and leave to cool down completely, then store in an airtight container.

No special way to enjoy Chin chin. You can eat any time of the day and at any occasions and goes well with cool soft drink.

If you have any questions concerning this recipe drop 💧 it in the comments section and it will be attend to immediately

How to Bake Cake

Cake is one of the most simplest recipe ever but with the long process it under go people keep thinking it is so hard... A delicious recipe, to me there is no big deal in baking cake all you have to focus on is the tastes. Mostly in Nigerian most of the cake use in Wedding Ceremonies and Birthday Celebrations or ordinary cake sell in the most shop under go the same process even the ones you store in your freezer to serve your kids on a day-to-day basis, the only difference they may have is by you adding a little twist to yours, which you most not over do, else you fordo it...

INGREDIENTS NEEDED

* 400g Plain Flour

* 15 Medium Eggs

* 600g Butter (other best alternative is Margarine)

* 450g Granulated Sugar (you can mix with brown sugar)

* 3 Teaspoonfuls of Baking Powder

* 3 Tablespoonfuls of Vanilla Extract

* 1½ cup of Brandy



Note; The quantities of the above listed ingredients are what I used for a cake baked with 12 inch diameter and 3 inch deep cake pan. That gives me a cake of 11.8 inch diameter with the height of 3.2 inches. But when I use the same amount of ingredients in a cake pan of 4 inch diameter and 1 inch deep I get 3 pan's all together.


Tools Need in Baking Cake.

If you don't have any of the following tools, then why are you thinking of baking cake. Mind you, if you don't have any of them, I don't think there are any other alternative as for now but if there is this recipe will be update.

* Oven: the oven most be the one of low down and top up capability.

* Cake Pan: as for me I use the one of 12 inch diameter and 3 inch deep cake pan, you can use any cake pan of your choice.

* Cake Mixer: either electrical engine or manual one.

* Sieve or Sifter.

* Bowls

* Kitchen scale.

* Egg Whisk.

* Spatulas


Note on the Cake Ingredients

- The Flour: Nowadays there are many different types o flours in the market but it is advisable to use the plain flour for you to have the best cake. Using a self-rising flour may fordo your cake but I can't say this is exactly what will happen to your cake. But what am about is that when using a self-rising flour you can never state the amount of baking powder to be use use. That why I had exhortation to get plain flour to have a great taste of your cake and have the full control over the amount of baking powder and other ingredients to be used.



- The Butter: Most people always think that Butter and Margarine are still the same or best alternative but the answer is No... The best to be use is baking butter which is sold in any shop that sells bakery ingredients. But as for other countries whose there butter comes in sticks. I have no idea about the weight each sticks of there butter. But to get the amount of butter to be used then you have to start your job some minute before the use of the butter, melt the butter a little bit to get the amount that you need and keep in fridge to freezer.

-Sugar: As we all know that there are two types of sugar which is the coarse grains sugar and the fine grains sugar. If the one sell to you is that of the coarse grains sugar, you can grind it with a dry mill before adding it to the butter. The grading most not be too powdered, you just need to grind it a bit to reduce the sizes of the grains of sugar and it helps your creaming faster.

-Flavour: As we all know that flavour in any recipe is just to add more taste to your recipe so as well is the vanilla extract is just to add a vanilla flavour to the cake. As well known that there are many different types of flavours today in the market so therefore feel free to use any other flavour of your choices and replace it where the vanilla flavour is added.

-Fruits: Let assuming that you want to use a dried grapes, then you have to soak these in brandy for some days before adding it to your cake. If not probably soaked, it may ruins the taste of the cake.

-Brandy: Well, it not new anymore we all know that today there are many cake preservative but I recommend brandy as for this recipe on this page. Brandy in your cake will help you preserve those eggs in the cake, which may get ruins before the event if you don't add any preservative to it. If it not probably add you may have your cake ruins while decorating it especially for wedding cakes that has a lot of decorations. But if you are making your cake for your kids which is going to be stored in freezer as soon as it done and cool down to 5.0°C, then you don't need to border about adding brandy. Before I forget, please be very careful about the adding of the Brandy do not go overboard your cake with it. If not people we not enjoy the taste of the cake, they will feel tipsy after eating the cake. Be Much More Careful About The Brandy...



Things to Note Before you Start Making your Cake.

1. Clean all the utensils and appliances you want to use for the cake before you proceed and dry them all.

2. Check out maybe you still have all that you need in terms of the ingredients check over and over again before proceeding, if you are sure of your ingredients then you can proceed.

3. To make the job done easily and fast you are free to Download the PDF here or Print out this page and keep it close by.

(Now we are done checking the ingredients and the tools needed, let keep the ball rolling......)


Easy Step by Step guide for Making Cake


1. Mixing the butter and the sugar to form Cream; bring out the mixer bowl and put the butter and the granulated sugar into it, place back to the mixer and start mixing. (don't change the direction of your mixing it may fordo the all Cream). Use the highest setting on your mixer, the creaming may took more than an hour it depends on your mixer capacity. (Please take note of the instructions on your mixer manual, follow the instructions before set up the mixer for creaming). For a mixer, I once used, the instruction says that; "On highest set up, the mixer should not run for more than 15 to 20 minutes at a time". So if you are using a different type or something like this try to cream for 10 to 15 minutes and stop to cool down for like 5 minutes, run it again after the resting time. Do this again and again till it completely cream the butter and the sugar. With this, I can't say the exact time of the process but what I note is that I spent 1 hour plus. It may take you more or less depending on the type of your mixer and most time also in the type of your sugar grains size.
A question comes across my mind, what is it.... You are thinking how will you know a well creamed butter+sugar... Well it is very simple, a well creamed butter+sugar will be much whiter than the butter at the beginning which you start with and softer, if you taste it you can barely feel the granulated sugar. We all know that fingers are not equal so you will surely have some grains of the sugar in the creamy the only way to eliminate this, you have to use the fine sugar not coarse.



2. Baking Pan; Baking pan is one of the key tool you really need and it cames in different shapes. Now set up your baking pan while you are taking a rest of your mixer, prepare the cake pan by
rubbing the insides with butter and flour. Start with the butter, rub it all over inside the cake pan make sure it touches every part of it, then put some flour to cover the rubbed butter in the pan, making sure the flour touches every part. By doing this is to prevent the cake from sticking to the pan and it will as well make it easy for you to bring out the cake from the pan when it done, without deforming the cake.

3. Beat of the Eggs; this process is the same as the normal way you break your eggs when firing them, but you are not going to add any other ingredients to it, just break them all and whisk them to a smoothing point.

4. Now if you have been following the steps above, then you are getting it... Let keep the ball rolling... Pour the whisked eggs to the cream, that is if your mixer is big enough to accommodate the cream with the whisked eggs. (don't forget, your stirring directions most not change,
It is advisable to stir the cake mix in one direction, from the time you add butter and sugar till you will have all the ingredients mixed, "most cake experts say that when you stir in the opposite direction, air bubbles will be trapped in your cake mix and your cake will have holes in it when done".) Now mix till you have a smooth blend butter + sugar + whisked eggs. But for those who there mixer is not big enough, don't be panic, pour the creamed butter and sugar into another bigger bowl and use your manual mixer to mix the two till you get a soft smooth blend creamed butter + sugar + eggs. Now before going to the next step, you this opportunity to set up your oven, so that it will be heating up before you are done with the mixing. Put it on to 100°C or 250°F.

5. Now it is time to add the remaining ingredients, but first of all add the vanilla extract or any other flavours of your choice, add the brandy and the soaked dry fruits then stir together with your manual mixer or a wooden spatula till all is well mixed and blend. As for those who are baking it for event like wedding, you add some browning it will help give your cake a dark colour. Add the plain flour with the baking powder but this requires a bit technique, get a small bowl and pour into it the baking powder and the plain flour and mix the two together. Place a sieve or a flour sifter on top of the creamed butter + sugar + eggs + the other ingredients, sieve out a small quantities of the flour+baking powder
into the bowl, stir very well with your manual mixer or wooden spatula till you have a good mix up. Add another small quantity of the flour with baking powder and stir again and again... Repeat this process till all the flour and baking powder are well mixed-up with the creamed butter + sugar + eggs and other ingredients. You may be thinking why passing the flour and baking powder through a sieve or sifter since they are already smooth... It is important to pass the flour through a sieve or sifter so that you are sure that the flour that enters the cake mix in its finest powder form with the baking powder and you won't like to have small lumps of flour and baking powder in your cake when it done.

6. Pour your mix creamed butter + sugar + eggs and other ingredients into the baking pan. But this also require a bit technique... Once every ingredient is well mixed-up, it's time to pour into your baking pan. As for those ones who want there cake to have a multicolour layer out, now get a new dry bowl for each color then divide the cake mix into the number of colours you want. Add the colours to each, stir again and again till well mix and pour into the cake pan one after the other to the level of your choices. Your pouring depends on the color you want at the top follow by the next, for example you want red, green, yellow, blue... You first of all pour the red mix follow by green, yellow and blue..



7. Now we are done with the pouring, get a wooden spoon to bet the cake pan on the top or gently lift and drop the cake pan for like 4 to 5 times, by doing this is to make it compact well. And you should not worry about the smoothness, so far as it is going into the oven, the heat will level it and even smoothing it.

8. Now keep the cake for like 1 to 1½ minutes, doing this, is to help you have the butter, sugar, flour, baking powder and other ingredients to compact well. Now transfer the cake into the oven, how to do that... Bring out the oven rack between the top and the bottom of the oven that is halfway to the oven, to have a well place of the cake. Close the door of your oven and increase the heat of the oven and start baking, bake for at least 1½ hours then check it, but note it may take your cake up to 1 hour or less for the cake to rise as in to a maximum. You can make it up to 1 hour 45 minutes before checking it, because if you try open the oven door before the cake has fully risen, you have fordo the cake by interrupting the baking process and this will stop the cake from rising and it will not be well cooked. When it done, it will be harder than the normal cake you buy in the market.
To cut it down, a lot of things can happen to your cake, if care is not taken. That is why it even advisable to check through the door if it is a glass door.



9. How will you Check if the Cake is done... There are many different ways but because of time I will list three of them now....

[ ı ]. When you are sure that the cake is no longer rising, dose it meant it has done "NO"... The first way to confirm that your cake is fully done, get a wooden skewer (stick) and dip it into the center of the cake (make sure it touches the bottom of the cake pan). Why I love the wooden skewers (stick) is that they are a bit rougher and it will be easy to pick more smears. So if the wooden skewer (stick) comes out clean, no doubt, the cake should be done. But still not sure you can check with step two...

[ ıı ]. After confirming with step one, but you are not OK with it you can still check with this... Now you check through the glass door to twice and you can say or not sure maybe the cake is no longer rising, check it by driving a knife into the center of the cake. If the knife comes out with smears of the mixed cake, then the cake is not done. If it comes out clean and dry, with only an oily then the cake is done. Now your cake have passes the wooden skewer (stick) and the knife test, you are like wahoo oo... You made it... But still try and confirm with the latest test.

[ ııı ]. This is quite simple but a bit technique... Now take a look at the top side of the cake pan. The cake should be separated from the pan or at least not stuck to the pan. So if your cake have pass this, then you are good to go... Why you need to confirm with the three steps is that... You will not want to end up with an undone cake and a done cake should be very easy to remove from the pan when it done so you have to be very sure of your cake.

10. Now we have carried out the three steps successfully, which means your cake is done, bring it out of the oven and leave it under a temperature of about 20°C for 10 minutes before removing it from the pan. Then leave to cool down completely before decoration, that's if you have probably prepare it for an event but if you have prepare for your kids, cut it in a desirable sizes and serve it as a snack with a chilled soft drink or juice and store the remaining ones in the freezer.

Please and please don't hesitate to contact me for help when ever you are preparing your cake... You can still drop comment.....

This Cake Recipe is originally published at www.foodyarns.com and please don't copy it to your website with out given it a back link to this page....

Easier Way To Extract Palm Fruit Concentrate (Banga)

It has always been palm tree because it it a blessed tree ever, what I mean by this is that is a tree that non of it parts is useless they are all useful to humans... So as to mention few.... The leaf use to cover up Hut, and the Fruits use to Prepare palm oil, Banga Soup and Stew, Bitterleaf Soup and Ora/Oha Soup to name a few and get into the main recipe.
One thing to note these steps will surely help you to get the full details on how you can extract the rich palm fruit concentrate from palm fruits and with that you can use it to Prepare Banga Soup and Stew, add to your Bitterleaf Soup and Ora/Oha Soup.



Let get it started...

Things That You Need

¦==> First thing you need is enough Palm Fruits even more than enough.

¦==> Enough of water to cook and to wash it when it done.

Tools Needed

¦==> Mortar and pestle

¦==> Plastic bowls

¦==> Sieve

Procedure

1. Pour the palm fruits into a bigger bowl and wash very well.

2. Put on your cooker or stove, place on a sizeable pot and pour the palm fruits and add enough water to cover up the fruits and start cooking on a high medium heat.

3. Cook for about 15 to 20 minutes, and check if it is done.
"How do I know if it done or not?.. When the palm fruits is fully done the first sign to note is that the palm fruit will be soft to the bite and depending on how fleshy the palm fruits are and you should be able to easily rub off the flesh from the nuts, one more thing is that you may notice cracks on the flesh of the fruits.

4. After confirming that it is fully done, pour out the hot water and pour the palm fruits into the mortar while they are still hot, pound the palm fruits in the mortar with a pestle till all the flesh are separated from the nuts forming a smooth pulp (See images below).

Note; why you should do the pounding when the fruits are still hot is to make it easier for the flesh to separate from the nuts to get a better smooth pulp.

5. After probably pound, sort the nuts out from the pulp and set these aside.

6. Pour the nuts into a bowl add small quantity of warm water and wash the nuts. Then wash a small quantity of the pulp in the same water, squeeze and set aside. Repeat the same process to the other batch of pulp till the water becomes concentrated.

7. Place the sieve on another bowl to to sieve the concentration.

8. Repeat the same process till all palm fruit pulp has been washed.

9. Cover the extracted palm fruit concentrate with sieve and leave palm fruit concentrate to stand for about 5 minutes.

10. After stand up to 5 minutes, then place your sieve on the pot and slowly decant into the pot that will be used to cook the Banga Soup, Stew or add to your Bitterleaf Soup and Ora/Oha Soup. The sieve placed on the pot help not to pour the tiny pieces of fibre that have settled at the bottom.

That is all for the extraction of palm fruits concentration. The extract is used to cook Banga Soup or Stew, Bitterleaf Soup or Ora/Oha Soup also go well with Egusi Soup

Preparing Peppered Snails

How To Prepare Peppered Snails

Peppered Snails

When it comes to peppers snack, peppered Snails is still the best of all. Peppered snails are a commonly found in restaurants, bars and mostly in beach. Mostly are also served as Small Chops at Weddings Ceremonies, Conference Meetings, Birthday parties and many more to mention...

On the other hand, when you want to go for peppered Snails as a snack and enjoy with cool soft drinks, then you do not need to mind how hot the pepper are.

Ingredients Needed For The Peppered Snails:

- 10 to 15 or 20 medium snails (or as much as you can get)

- Habanero peppers (to the best of your taste)

- 5 plum tomatoes (optional, because we are preparing a hot pepper snacks)

- 1 big enough onion

- 2 cube of tasty cube

- 1½ cooking spoonful of vegetable oil

- Salt (to the best of your taste)

Notes about the ingredients:

° Peppered snails is so easy to prepare. But the only hard work is the cleaning of the snails, once you are done with that, the rest of the preparation is very easy and you have to much more be careful about the quantity of seasoning you are adding to the snails. You can easily go over-seasoned them and you may not till it done which there is no solution for it any more it will just have a salty taste because due to the texture of the meat, it does not absorb much of the seasoning.

° As for the tomatoes, it is optional but it will be OK if you can add just for the kids. But if preparing it for only adult, use as many as much of only habanero peppers so has to make enough stew for the snails. With that, the Peppered Snails will be too hot and all you can taste is the pepper. To avoid this, you can add enough onions.

Before Proceed with the Preparing of the Peppered Snails

1. Remove The Shell of The Snails; this can be done in three ways ¦-

[¡] Break the shells of the snails and
clean the snail slime.

[¡¡] Boil some water, let it be very hot. Pour the snails into a bowl and pour the hot water on it and cover for about 5 minutes after 5 minutes pour out the hot water and remove the snails from the shells and clean the snail slime.

[¡¡¡] Pour the snails into a pot and cook with the shell for 5 minutes after that pour out the hot water and remove the snails from the shells and clean the snail slime.

2. Cut the onion into two equal parts, cut half of the first part into big chunks. Cut the other half into tiny pieces and set aside.

3. Chops the habanero peppers into tiny pieces and set aside.

4. Remove the tomatoes seeds and chop them into thin slices.

Direction for Making the Peppered Snails

1. Set up the cooker or stove, place on it a sizeable pot to cook the snails.

2. Pour some water into the pot to heat up, (but make sure that the water you have pour can cover up the snails when you pour into the pot).

3. When the water have heating up, pour the cleaned snails into the pot cover and continue cooking.

4. When it cook for like 3 minutes add the stock cube and the chunks of onion. (you should use chunks of onion when you want to season with onions without having pieces of onions in your cooking).

5. Cover and continue cooking on a low medium heat. (While cooking, you check time to time so as to top up the water when necessary so it does not get burn).

6. While cooking the snails, set up another cooker or stove to steam the tomatoes, pepper and onions.

7. Pour the sliced tomatoes, pepper and onions in another pot and start cooking on a low medium heat. Stir from time to time so it does not get burn.

8. After like 15 minutes, the snails should be well cooked and getting to done.

Note: The tongue of the snails are still crunchy even when the snails are fully done.

9. Remove the chunks of onion from the snails and start to stir constantly till all the remaining liquid in the pot is absorbed by the snails. Doing this because you don't want to lose any flavour by pouring away the snail stock. But if the stock are too much you may pour out small.

10. When the pepper, tomatoes and onions, have dries up, add the vegetable oil and fry for like 3 minutes. While frying you should not leave it alone keep stirring continuously so it does not stick to the pot or get burn.

11. Add salt and stir for a while for the salt to mix well with the stew.

12. Pour the snails and continue stirring constantly till all mix well. add more salt if necessary and steam for just 4 minutes.

Now you are done with the Peppered Snails... Put off the heat and leave to cool down a bit, insert toothpicks and serve with onions, if you like can add salad If you are entertaining guests or having dinner with the family, serve it as a side dish to any Rice Recipes. You can also serve them with a chilled soft drink. Serving it for parties, make it as Small Chops.

How to Prepare Semolina

How to Prepare Semolina

It's Semo because it's always Semolina when eaten it with any of those Soups Recipes. As well known that Semo and the other recipes like Seminole, Semovita, White or Black Amala, Poundo Yam, Wheat, Tuwo Masara and Tuwo Shinkafa are popular masticated meals eaten with any types of soups and it is usually available in form of flour.
It is very easy to prepare any of these any time of your choice so far you have the flour ready.

Note: the recipe on "How to Prepare Seminole". you should also follow this steps when preparing Black Amala, Tuwo Masara, Poundo Yam, Semovita and others

Methods:

There are four method of preparing Semolina, this four method also go well with Semovita, White Amala, Poundo Yam, Wheat and others.

First Method :

The First Method... Note; this is well OK for all of your recipe.. Be it Semovita, Semolina, Black Amala and others expect White Amala...


Ingredients:

° 250g Semolina or Semovita or Wheat or Poundo Yam or Black Amala flour.

° 2 litters of Hot water.


Directions:

1. Set up your cooker or stove, place a sizeable pot on it to boil the water until bubbling.

2. When it bubbling, scoop out a little of the hot water and set aside.

"PLEASE TAKE NOTE OF THE STEAM"

3. Pour in some of the flour of the semolina and start stirring till well mix.

4. When it is well mixed add a little hot water from the one you scooped and leave for a moment to steam.

5. If after steaming the mixture is watery, add more flour of semolina and stir until smooth and harder or till the consistency you want.

6. Now cover the pot and leave
to boil for 1 minute or less to cook the flour completely and remove any raw taste.

7. After well boiled, mix thoroughly and your Semolina, Semovita, Poundo Yam Black Amala or Wheat is ready to be serve, serve with any kind of Soups Recipes of your choice...

Note: This process can also be used for making many other bolus or swallow recipes made as flour, such as; Rice fufu flour, Grounded Corn fufu flour, Oat meal and a lot more....

Second Method:

The Second Method... Note; this also goes well for all of your recipe.. Be it Semovita, Semolina, Black Amala and others expect White Amala... Uhmm... You ask yourself why expecting White Amala?... White Amala is prepare the same way you prepare your Eba that is off cooker or stove after heating the water.

Now for the second method of preparing semolina and others... This is much easier and faster let go on...


1. Set up the cooker or stove, place a sizeable pot on it, pour some water, and divide your semolina flour into 4 equal part, pour 3 parts of it into the pot of water and start stirring it.

2. Stir until well mixed.

3. When it is well mixed stop and heat up the pot for about a minute or less and continue stirring the semolina to prevent it from burning at the bottom.

4. Now, as you keep stirring, the semolina will continue begin to be cooked, now you will begin to perceive the aroma.

6. If the consistency is a bit light, gradually add the remaining semolina flour and continue stirring until you get a thicker consistency.

Note; when you want to add the semolina flour, you should not stop the stirring you keep on stirring and add the flour gradually.

7. Now put off the heat and mix thoroughly till you have a smooth mixture... If you have probably done all this steps, scoop out the semolina and serve with you Soups Recipes of choice.

There are still two more method of preparing semolina, semovita, wheat and others but will be updated soon in the day check back for it or drop email for any Recipes update...

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..