NIGERIAN PUFF-PUFF

This is a snack that is enjoyed through out Nigeria, usually as finger food or "small chops" at weddings or parties.

Ingredients

• 1  1/4 cups flour
• 1  tsp quick rise yeast 
• 1/2 cup sugar (adjust down for preference)
• 1/2 tsp nutmeg
• 1/8 tsp salt
• 1 cup lukewarm water
• Vegetable oil 

How to prepare:

-In a large mixing bowl, sift flour, sugar, salt, yeast and nutmeg then combine with a whisk until thoroughly combined.

-Slowly combine lukewarm water and mix by hand, it should be a smooth mixture free from lumps (using lukewarm water allows yeast to rise faster.

-Cover with aluminum foil or table cloth (make sure it is air tight) and set aside in a lukewarm place for 45 minutes to 1 hr for yeast to rise and mixture double in size and has some air bubbles.

-Set a large deep frying pan on medium heat and add oil. (oil should b 2-3 inches deep so puff puff balls become spherical and don't end up flat).

-Test the oil to see if it is hot enough by  putting a drop of batter into the oil, if it sizzles up immediatly then it is hot enough.

-Once the oil is hot scoop the mixture with hands by or  ice cream scoop and drop into the oil, try not to crowd the pan.

-Fry until the underside is golden (usually 2-3 minutes) then flip to fry top side as well.

- When bot sides are golden brown, take puffpuff balls out of the frying pan with a slotted spoon and place in a sieve lined with paper towels (the paper towels help soak away excess oil).

WATERMELON LEMONADE

This recipe is inspired by the summer. It's a perfect combination of watermelon and lemons which is bursting with flavor just perfect for laying out in the sun or going out for a picnic with friends.

Ingredients 

• 5-6 large lemons
• 6 cups scooped watermelon
• 1/2 cup sugar (or to taste)
• 1/4 cup water
• Ice

How to prepare

-Juice lemons to make 1 Cup of lemon juice (leave out one lemon to use as a garnish).

-Place scooped watermelon into a blender.

-Blend the watermelon on high for 1 minute until smooth (6 cups of scooped watermelon would make 3.5 cups of purée).

-Transfer purée into a medium sized mixing bowl and add unstrained lemon juice. Strain it all together (the finer the strainer the less the pulp in the final product).

-Heat up the water and sugar in a small saucepan (you may like more or less sugar depending on the sweetness of the watermelon and your personal preference. Simmer until sugar completely dissolves and leave to cool.

-Mix syrup with strained juice. Fill glass cup with ice and serve watermelon lemonade over ice.

-For bonus points slice remaining lemon and use as a garnish on the glass.

Enjoy your drink and your summer!!!!

NIGERIAN BEEF STEW

This stew combines a mix of tomatoes, peppers and onions. It is easily prepared and comes in handy because it can be prepared in advance, frozen and used Nigerian for a variety of meals such as plain rice dishes, African soups, boiled yam e.t.c. Once the stew is boiled a variety of cooked meat is usually added such as turkey, beef, chicken, goat meat, cow stomach, just some examples of what can be added to the stew. In this instance I only added beef but be free to add different varieties as you prefer.

Ingredients

• 10 - 15 fresh tomatoes
• 3 onion bulbs
• 10 -15 Fresno chili peppers
• 3 garlic cloves (optional)
• Ginger (optional)
• 500g beef
• 1 cup vegetable oil
• 2 stock cube
• 1tbsp curry
• 1tbsp thyme
• Salt to taste
• Water

How to prepare
-Clean and cut meat into small bite sized prices. Place in a pot add thyme, curry, one stock cube, salt to taste and enough water to just cover meat and cook meat until well done (about 45 minutes). Set aside and reserve beef stock.

-Peel two of three onions and cut into wedges and remove stems from and Fresno peppers (some people prefer to add red bell peppers because they have less heat).

-Place peppers, onions, tomatoes, garlic and ginger in a blender. Add as little water as possible (just enough to help with the blending).

-Blend tomatoes, onions and peppers until completely smooth and free from all lumps.

-Once completely blended, pour tomato purée into a pot and bring to a boil.

-Boil tomato puree until it thickens in consistency, the colour deepens and the excess water added during the blending process dries up.

-Dice remaining onion.

-In a different pot heat up vegetable oil, add onions and fry till onions are translucent.

-Add boiled tomato purée and fry for about 25 - 30 minutes or until tomatoes loose its sour taste (stirring constantly to prevent burning at the bottom).

-Add beef stock and cook for further 10 minutes.

-Add boiled beef, stock cube and salt to taste. Cover and leave to simmer on low heat for 5 more minutes.

-Serve with the main dish and enjoy.

WATERMELON AGUA FRESCA

This light-bodied and refreshing drink is a perfect thirst quencher on hot summer days, it's a cooling summer drink and a nice alternative to iced tea and other drinks. Feel free to experiment with other fruits such as melon, mango e.t.c.

Ingredients

• 1/2 seedless watermelon
• 2 cups cold water
• 1/2 cup white sugar
• 1/2 cup water

How to prepare:

-Start by scooping out the flesh from the half watermelon, make sure to go all the way to the rind but scoop only the red or pink part.

-Transfer watermelon flesh into a blender add 2 cups of cold water, place lid on and blend until liquefied (about a minute).

-Strain through a fine mesh strainer into a large bowl to remove fibres and discard fibres left in strainer. Leaving you with smooth watermelon juice (at this point you can scoop out excess foam from juice if desired).

-Make a simple syrup by placing sugar and water in a saucepan over medium low heat, until water heats up and sugar dissolves completely. Immediately sugar dissolves, remove from fire and  Leave to cool completely.

-Depending on how sweet the watermelon is and personal preference add appropriate quantity of simple syrup.

-Pour drink into a pitcher and refrigerate until cold (at least 30 mins).

-To serve fill a tall glass with ice cubes and pour agua fresca over ice, serve with straws and enjoy

NO-BAKE OREO CHEESECAKE CUPCAKE

I have never been a big fan of baking, but I love cheesecake which is what brought about this idea. This recipe is great tasting and with no hassle of oven temperatures and baking times. I have made this recipe as individual cupcakes but it could easily be tweaked to make a large 9 inch cheesecake. So here it is, hope you try and enjoy as much as I do.

Ingredients

Filling

• 380g Cream cheese 
• 1/2 packet Oreo cookies 
• 1/2 cup Castor sugar
• 200g Melted White chocolate
• 1 tbsp Vanilla essence
• 3tbsp Gelatine powder
• 1/4cup Boiling water
• 1cup cream

Base

• 1 1/2 packet Oreo cookies
• 80g Melted butter

How to prepare

-Place 1 1/2 packet of Oreo cookies in a food processor and blend until its fine crumbs or if no food processor is available, place cookies in a ziplock and finely crush. Mix with melted butter.

-Divide cookie mixture among 12 lined cupcake tray adding 1 heaped tablespoon to each and press into an even layer. Place in the refrigerator while preparing the filling.

-In a small bowl pour gelatin and add boiling water and leave without stirring.

-Add cream cheese and castor sugar to a bowl, whip until  sugar is completely incorporated and mixture is smooth. Add cream, melted white chocolate and vanilla essence and mix together.

-Stir gelatin mixture to dissolve and add to cream cheese. Mix just till combined but be careful not to over mix.

- Break apart the Oreo cookies into little chunks, add to cream cheese mixture and fold in to mixture gently.

-Bring the cupcake tray out of the refrigerator  and divide cream cheese mixture into the individual cupcakes (in the end I decided to remove the  cupcake liners and just make the cheesecake without them but you can leave them if you want).

-Place cupcake tray in the freezer for 5 hours or preferably over night to chill and solidify.

-To serve, remove out of freezer and let it sit at room temperature for 5 mins, so it can easily be removed from the cupcake tray. If using liners cheesecake should easily pop out of cupcake tray but if not using liners run a knife along the sides of the cheesecake to loosen and carefully remove and serve.

                       

This is such an extremely rich and indulgent recipe and great dessert for a dinner party. It can be stored in an air tight container in the refrigerator.

BACON AND EGG SALAD SANDWICH

This is a super simple yet delicious and easy lunch recipe idea. It's quick and easy to make and most, if not all, of the ingredients are readily available. It's packed with protein which will help you power through the rest of your day.

Ingredients

• 6 eggs
• 3 slices of bacon
• 1/3 cup mayonnaise 
• 1/8 tsp mild curry powder
• 1 tbsp mustard
• 8 slices white bread
• Fresh ground black pepper to taste

Recipe

-Place eggs in a saucepan cover with cold water and simmer on low heat for about 15mins. Immediately drain and place hard boiled eggs in a bowl filled with ice water to cool the eggs down and peel the shell (This is an important step which prevents the greenish “ring” from forming on the surface of the yolk over time).

-Chop the eggs and place aside.

-Add bacon strips in cold frying pan and turn heat to medium-low, cooking this way allows as much fat as possible to be removed off the bacon without burning it. Turn constantly to cook both sides (if too much fat collects on the pan you will have to drain it). Depending on how thick the slices are the bacon usually takes 10-15 mins to get done. When finished place on paper towels and allow to cool down and then crisp up, the paper towel helps absorbe any excess fat. Crumble up and set aside.

-In a bowl, combine chopped eggs,mayonnaise, mustard, black pepper and curry powder and mix together well. Stir in crumbled bacon bits and mix well.

-Toast bread slices. Spread egg salad on four pieces of bread and top with remaining bread. Serve. Eat. Enjoy.

(This makes 4 sandwiches) 

Tips

To make an healthier option

-Ditch half the yolks, when making 6 eggs set aside 3 of the yolks. 

-Substitute sliced whole wheat bread or 100% wheat bread for the sliced white bread.

-Instead of using mayonnaise, mix nonfat yogurt and low-fat mayo and use crumbled bits of turkey bacon.

-Making use of fresh vegetables also add great texture to the salad, you can layer lettuce, egg salad and tomato slices on bread before topping with another bread slice.

NIGERIAN CURRY SAUCE

Ok so this is something I had been craving for a little while, finally I’m home, find all the ingredient I need available and I decide why not make some Nigerian curry sauce. I decided to accompany this sauce with white rice but it also goes great with spaghetti also. So here it is, white rice and curry sauce. Enjoy!

Ingredients

For the curry sauce

• Potatoes
• Eggs
• Chicken portions
• Frankfurters
• Vegetables (carrot, sweet corn, peas, green beans)
• Red bell pepper
• Green bell pepper
• Habanero pepper (optional)
• Onion
• Curry
• Thyme
• Salt
• Flour
• Salt
• Seasoning cube 

 How to prepare:

-Peel the potatoes  and cut into wedges (I cut mine into four) rinse the potatoes with cold water, place in a pot and add water, the potatoes need to be boiled through this would take about 20-30 mins depending on the size. Strain potatoes.

-Put hard boiled eggs in a bowl filled with iced water to cool down then peel  and keep aside with the potatoes.

    

-Dice up red and green bell peppers and habanero peppers(wear gloves while handling habenaro peppers) and frankfurters.

    

    

-I used a bag of frozen mixed vegetables here but, if using fresh vegetables make sure to clean and peel vegetables first before cutting into small pieces.

-Bring chicken to a boil, add curry, seasoning cubes, thyme, salt and half of the chopped onions and boil chicken over a low heat till it is completely ready(40-50 mins).

-Take the chicken off the fire and strain the chicken stock retain stock.

- Put a pot on the fire on a low heat and add a little oil, habanero pepper and the other half of the chopped onions, fry till onions are translucent then add half of the reserved stock and bring to a simmer.

-Sieve the plain flour, measure three tablespoons and mix flour with water, till there is a smooth consistency, so there would be no lumps in the sauce. This would serve as a thickening agent.

-Add the flour mixture to the chicken stock and stir until slowly mixing flour and stock add the remaining half of the stock  and simmer to cook flour for five minutes, add salt to taste.

-Add the mixed vegetables, the bell peppers and the sliced frankfurters, stir and leave to simmer for five minutes.

-Add cooked chicken portions, boiled eggs and potatoes. Stir and leave to simmer on low heat for ten extra minutes, and remove from fire. Your curry sauce is now ready.

For the rice

• White rice
• water
• salt
• vegetable oil

How to prepare: 

- Bring water to a simmer, add the white rice and parboil (usually use two cups of water for every one cup on rice) for 10-15 minutes.

- Remove the rice, strain out the water and rinse to remove starch.

-Bring rice back to boil adding extra water, salt and vegetable oil. Boil rice for 30 minutes or until soft and water has completely dried up.

- Serve the rice with the sauce and enjoy.

Hope this recipe was helpful to all. It was a delicious recipe and I had fun making it and it tasted great. Thanks for checking it out. I welcome all comments and suggestions.

Bon appetit!