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Corn 🌽 Flakes Recipe
INGREDIENTS
2cups of yellow cornflour
1tbsp sugar
1tsp salt
1 tbsp Vanilla flavors
250ml of water

Instructions
Firstly , grind your dried corn into flour, or get already made cornflour from a store.
Sieve the cornflour gently.
Turn 2cups sieved cornflour inside a bowl and one tea spoon of salt, one table spoon of sugar.
Mix everything very well before adding the water

( When adding the water , go gently by adding it bit by bit. It should be a bit thick and slimy .

Turn the mixture into a baking tray and use your spatula to spread the corn mixture wide on every sides of baking tray.

Then put the tray in the middle of the oven and and allow it to evenly bake the corn flour dough into crunchy corn flakes .
( Bake it on a low heat)

If you don't have oven, pour your corn flour dough in a stainless plate and place on top of your stove or Gas .

Note : check it frequently to ensure that it doesn't get burnt when it's finally dry , you will see cracks , you can also touch it to see if it has dried well.

When is dried your cornflakes is ready .
Let it cool and enjoy with any milk of your choice 😋

CREDIT: OWNER

CHAPMAN

*RECIPE*
1/4 cup grenaldine (red) or base of cup of Ribena
1/3 cup fanta
1/3 cup sprite
1/3cuplemon juice

Ice cubes

METHOD
Put ½ filled ice cubes in a cup, Add ¼ grenaldine syrup OR 4 table spoon black currants tasty time. Add equal measure of sprite,fanta and lemon juice
Garnish with cucumber, umbrella and straw.

ALTERNATIVES IN CHAPMAN
Grenaldine syrup can be replaced with Ribena/tasty time/mix to drink.Note that for large parties, tasty time/mix to drink is best bet because it is more affordable than grenaldine syrup simply add little by little and add grenaldine. Ensure you achieve that glowing red colour.

Note
Ice cubes are very important especially for big events and taste. This is because the ice reduces quantity of drink poured into cup thereby giving more profit.
Cake, small chops, snacks, catering and Decorations

Fish Roll

Ingredients

2-1/2 Cups Plain Flour
4 Tbsp Margarine
1 Egg
1 Tsp Baking Powder
1/4 Tsp Salt
14 ounces Mackerel
6-8 Tbsp Water
2 Green Onions
1 Small Onions finely chopped
Cayenne Pepper To Taste
Enough Oil For Frying
2 tbsp Sugar

Instructions

Mash the Fish together with the Onion, Green Onion, and cayenne pepper together in a bowl and set aside.

In another Bowl, add the flour, baking powder, sugar, salt and margarine and use your finger to incorporate the margarine into the flour until it comes out crumbly. Add the Egg and mix it with the flour until it's totally absorbed by the flour.

Begin to add the water a little at a time until a workable dough is formed.

Transfer the fish roll dough to a work surface and knead for about 3 to 5 minutes, then cover up the dough and leave it to rest for about 10 minutes.

Roll out the dough to about 1/8th inch thick, then cut it out into small rectangles (this is dependent on how big you want your Fish rolls to be) and you don't need to be perfect while cutting out the rectangles of the Fish Rolls since it's still going to be rolled - no one will see the imperfection.

Take each of the cut-out rectangles and fill it with 1 to 1-1/2Tbsp of Fish then tightly roll the dough and secure the tips a little bit to prevent the fish from spilling into the Oil.

Fry the fish rolls in a preheated oil until it's golden brown.

Serve hot, warm or cold with your favorite drink. Enjoy!

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Fluffy Condensed Milk Bread!
INGREDIENTS:
240 ml (1 cup) warm milk
75 g (¼ cup) condensed milk
1 egg
30 g (2 tbsp) sugar
7 g (2 ¼ tsp) dry yeast
520 g (4 ¼ cup) flour
1 tsp salt
50 g (¼ cup) butter, softened
45 g (3 tbsp) butter
45 g (3 tbsp) condensed milk

METHOD:
Whisk warm milk with sugar and condensed milk. Add the dry yeast and an egg, whisk again. Combine liquids with dry ingredients - flour and salt.
Work the dough with the dough hooks until it comes together. Add butter and knead for 10 minutes. Set the dough aside for 1 hour.
Cut ⅔ of the dough and roll it out into a 25x40 cm rectangle. Roll the dough into a log and cut this log into pieces.
Place pieces of dough into a prepared baking pan and set aside. To make smaller buns repeat the same process with leftover ⅓ of dough.
Set the buns aside for 1 hour. Brush the top of each bun with egg wash before baking. Bake at 180C/350F for 25-30 minutes. For smaller buns, 20 minutes will be enough.
Whisk equal parts of butter and condensed milk. Brush buns with this mixture while they are still warm.
Remove from the baking molds when they are fully cooled down. Enjoy your fluffy condensed milk bread.
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Credit: Owner

AGIDI JOLLOF.

DESCRIPTIONS

♦️Agidi jollof is a Yoruba food recipes.

♦️Agidi jollof is made from corn pap

♦️It is from agidi that agidi jollof is made.

INGREDIENTS
Raw pap (corn paste)

Stew Ingredients:
🔶Tomato (fresh or tinned)
🔶Fresh pepper
🔶Onion
🔶Stock cubes
🔶Salt (to taste)
🔶Vegetable oil
🔶Meat (with bones)
🔶Seasonings (of choice)

COOKING PROCEDURE

Step 1: Wash your meat, steam it with the necessary seasonings, until it is soft and set it aside.

Step 2: Chop your tomatoes, pepper, garlics, ginger, onions into small sizes and blend them together. Then use the blended Ingredients and steamed meat to prepare your stew and set it aside.

Step 3: Put your corn paste/raw pap in a bowl, add water and stir well to dissolve.

Step 4: In an empty pot, add in the meat stock or water and bring it to boil.

Step 5: Start to add your corn paste slowly into the stock/water while stirring gently. Within 10 minutes, it will thicken. This is how white agidi is made.

Step 6: Then pour your stew in the cooking pap and stir very well to combine. Cook for more like 5 minutes.

Step 7: Then scoop in your agidi jollof with your spoon and pour in your warmed well-cut banana/plantain/uma leaves or foil paper or plastic plates.

Step 8: Then allow the agidi jollof to sit on the counter, so that they will set.

Agidi is best served hot, you can heat it whenever you want to eat it.

Then enjoy your agidi jollof.

Happy weekend beautiful people.

WHITE LINE DOUGHNUT
(Pillow Doughnut) RECIPE

🌟 INGREDIENTS

◾️3 cups of flour
◾️½ cup sugar
◾️1 tbsp of instant dry yeast
◾️4 tbsp of margarine
◾️1 large egg (optional)
◾️½ tbsp vanilla flavour (optional)
◾️½ cup of warm water
◾️Oil for frying (just enough to let the dough float).

🌟 PROCEDURE

◾️Mix the flour and yeast together into a bowl. Ensure to sift them first.

◾️Sift other dry ingredients into the bowl and mix thoroughly.

◾️Add margarine and mix.

◾️Mix egg and flavour to form crumbs.

◾️Make a well at the center and start adding warm water gradually until it's soft and pliable.

◾️Transfer to your table, sprinkle some flour and begin to knead to form a dough for about 20-25minutes. (Don't overwork your dough).

(It should have become stretchy after 25minutes of kneading).

◾️Form a ball with it, place in a bowl and allow to rise for 40 minutes or until doubled in size.

◾️After it doubles, punch it down and start forming your balls with your dough.

(You can use scale to measure so that you have equal sizes).

◾️Place each ball on a separate paper,

(This will make it easy for you to drop in oil without deflating the dough).

◾️Allow these to rise to until doubled in size.

◾️Heat your oil until it is just hot enough to cook your dough.

(To test for heat, just drop a small dough into the oil, If it floats immediately, your oil is good to go, if it sits back in the oil, it's too cold for your dough).

◾️Pick one dough, using the paper, drop carefully into the oil, you should see just tiny bubbles and not large ones.

(Slow fry it, to ensure that it gets well cooked inside).

◾️Flip the dough once it's golden brown.

◾️Place on kitchen towel to remove excess oil, allow to cool

(You may desire to fill with jam or any filling of your choice).

➡️ TO FILL WITH JAM

◾️Use a round nozzle and a piping bag to fill the jam.

◾️Make a hole, insert the nozzle and squeezed the jam in it. That's all.Enjoyl ♥💕😍

Ingredients for Gbegiri Soup

150g Black Eyed or Brown Beans

1 small smoked Mackerel/Titus

1 tablespoon ground crayfish

1 big stock cube

1 cooking spoon palm oil

Pepper and salt (to taste)

Before you cook Gbegiri Soup

Ensure you have some beef and chicken stew because the beef for the Gbegiri Soup comes from this stew.

Remove the beans coat and soak the beans for about 3 hours. This soaking makes the beans soft so that it cooks in less time. This way there will be no need to use potash to cook the beans. If you are using peeled and dried beans, you will need to soak it overnight.

Prepare other ingredients: pound/blitz the pepper and grind the crayfish.

Cooking Directions

Put the peeled and soaked beans into a sizeable pot. Pour water to cover the beans and start cooking at medium heat.

While the beans is cooking, prepare the Ewedu Soup which is used to eat the Gbegiri Soup.

Cook the beans till they become so soft that it practically melts when you mash it with your fingers. This takes about 1 hour. You will need to top up the water from time to time but make sure the water is always at the same level as the beans. This ensures that you have just the right amount of water in the soup when the beans is done.

When the beans is well done and soft, blend it. It is not advisable to blend hot food in blenders with plastic jugs so if your blender has a plastic jug, seive the soft beans with a sieve that has a mire mesh.

Pour the beans into a pot and set back on the stove, add the smoked fish, salt, pepper, crayfish, stock cube and palm oil.

Cover the pot and cook at low heat for about 5 minutes or till the oil blends with the rest of the ingredients. This is when the oil changes from red to yellow.

Stir from time to time so it does not burn.

That's it! The Gbegiri Soup is done.

Dish the soup with Ewedu Soup, get the meat from your Beef & Chicken Stew and eat with Amala or any other swallow. Enjoy

CHICKEN PEPPER SOUP

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RECIPE INFORMATION
▪️Recipe cuisine: Nigerian pepper soup
▪️Recipe course: Pepper soup
▪️Served as: Side dish or appetizer
▪️Preparing method: Cooking
▪️Main ingredients: Chicken, pepper, spices, seasonings and scent leave
▪️Written by: Food Research Kitchen

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DESCRIPTIONS

🐔Chicken pepper soup is a delicious recipe that is mainly prepared with Chicken.

🐔Nigerian pepper soup generally are named according to the type of meat/protein used for the preparation of it, that is why this recipe is named Chicken pepper soup, because chicken is used to prepare it.

🐔Chicken pepper soup is one of the sweetest pepper soups of the different types of pepper soups.

🐔Chicken pepper soup is often made with hard chicken called old layer, which are considered tastier than soft chicken ( broiler ). The hard chicken takes much time to cook than the soft broiler, but it is full of flavour.

🐔If you are using broiler ( soft chicken ), watch the timing, otherwise the chicken will end up as a shredded mass.

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MAIN INGREDIENTS NEEDED
🍗Chicken ( parts of choice )
🍗Chicken sachet flavour
🍗Pepper soup spice mix ( 1 tbsp )
🍗Scent leaf ( Nchua wun ) a handful
🍗Red or yellow peppers ( to taste )
🍗Onion ( 1 large size )
🍗Stock cubes ( to taste )
🍗Salt ( to taste )
🍗Crayfish ( ground 1 tbsp ) optional
🍗Curry powder and thyme ( 1 tsp ) optional
🍗Garlic and ginger ( 1 tsp ) optional

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PEPPER SOUP SPICE MIX

( MAIN INGREDIENTS )
♦️3 - 5 Calabash nutmeg (Ehuru) seeds 25g
♦️8 pieces of negro pepper (Uda seeds) 10g
♦️1 tbsp Alligator pepper 10g

( OPTIONAL INGREDIENTS )
🔸2 seeds Gbafilo 15g
🔸Few Uziza seeds 10g
🔸Country onion ( few seeds )
🔸Umilo/omilo
🔸Aridan pod/Oshosho 20g

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UTENSILS NEEDED
▪️Chopping board
▪️Cooking pot
▪️Kitchen knife
▪️Spice grinder
▪️Blender
▪️Large bowl
▪️Cooking spoon

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PROCEDURE FOR COOKING CHICKEN PEPPER SOUP

Step 1: Cut your chicken into bite sized pieces and wash your chicken with hot water. In a cooking pot, season your chicken with some sliced onions, thyme, curry powder, fresh ground pepper, chicken flavour, crushed garlic and ginger. Do not add any water, but let the chicken cook in its juices until almost dry; then pour in some water and adjust the seasoning with salt, cover and let it cook until soft.

Step 2: Add the peppers soup spice mix, the remaining fresh ground pepper, the remaining onion, and little ground crayfish and leave it to cook for another 5 minutes.

Step 3: Put in your scent leaves and let it simmer for another 5 minutes.

Step 4: Taste for salt and other seasonings and adjust if necessary.

Step 5: Turn off the heat and your delicious chicken pepper soup is ready to be served. Enjoy!!