The Pastry World

How to Make Nigerian Cake

Unknown 0 08:04

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How to Make Nigerian Cake</h1>
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<a href="http://www.allnigerianrecipes.com/images/nigerian-cake.png" target="_blank" title="Nigerian Cake"><img align="left" alt="nigerian cake" border="0" class="c20" height="150" itemprop="photo" src="http://www.allnigerianrecipes.com/images/nigerian-cake.png" width="200" /></a><br />
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<span class="dropcap">N</span>igerian cake is simple and sweet. There's not a lot going on in the cake but it tastes delicious. No chocolates, to whipped cream but Nigerians love it and they are always searching for that unadulterated Nigerian Cake recipe for that cake that melts in the mouth.<br />
<a href="http://www.allnigerianrecipes.com/cakes/nigerian-cake.html#howtomakenigeriancakevideo">How to Make Nigerian Cake [Video]</a><br />
Whether you are looking to bake a Nigerian wedding cake, a Nigerian Birthday cake for your kids or you just want to bake a cake that you will store in your freezer and munch on from time to time, the Nigerian cake recipe detailed on this page is the basis for all Nigerian cake recipes. All you need to do is add a little twist to yours. But don't go too far with it else you ruin it :)<br />
<h2>
Nigerian Cake Ingredients</h2>
The quantities of ingredients listed below are what I used for a cake that I baked with a 10 inch diameter and 2.5 inch deep cake pan. When done, the cake had a diameter of 10 inches (of course) and a height of 2.5 inches with a slight dome.<br />
<ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">500g/1.1 lbs. Plain Flour</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">12 Medium Eggs</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">500g/1.1 lbs. Butter (NOT Margarine)</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">400g/0.88 lbs. Granulated Sugar</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">3 teaspoons of Baking Powder</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">3 tablespoons of Vanilla Extract</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">Half cup of Brandy</li>
</ul>
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<h2>
Tools You'll Need to Bake a Nigerian Cake</h2>
The following are the minimal tools you'll need to bake a Nigerian Cake:<br />
<ul>
<li>An oven with top & down heating capability. <i>Buy it <a href="http://amzn.com/B004F9Q9GG?tag=allnigereci-20" rel="nofollow" target="_blank">in USA</a> | <a href="http://www.amazon.co.uk/dp/B006DCUEAA?tag=allnigereci-21" rel="nofollow" target="_blank">in UK</a></i></li>
<li>Cake mixer. <i>Buy it <a href="http://amzn.com/B00005UP2P?tag=allnigereci-20" rel="nofollow" target="_blank">in USA</a> | <a href="http://www.amazon.co.uk/dp/B001KO187O?tag=allnigereci-21" rel="nofollow" target="_blank">in UK</a></i></li>
<li>Kitchen scale: <i>Buy it <a href="http://amzn.com/B001N07KUE?tag=allnigereci-20" rel="nofollow" target="_blank">in USA</a> | <a href="http://www.amazon.co.uk/dp/B000ZNM51O?tag=allnigereci-21" rel="nofollow" target="_blank">in UK</a></i></li>
<li>Sieve or Sifter</li>
<li>Egg Whisk. <i>Buy it <a href="http://amzn.com/B000XCCULW?tag=allnigereci-20" rel="nofollow" target="_blank">in USA</a> | <a href="http://www.amazon.co.uk/dp/B004XH8NRS?tag=allnigereci-21" rel="nofollow" target="_blank">in UK</a></i></li>
<li>Bowls <i>Buy it <a href="http://amzn.com/B00004SZ7H?tag=allnigereci-20" rel="nofollow" target="_blank">in USA</a> | <a href="http://www.amazon.co.uk/dp/B000KG8GVE?tag=allnigereci-21" rel="nofollow" target="_blank">in UK</a></i></li>
<li>Spatulas</li>
<li>Cake Pan: 10 inches in diameter and 2.5 inches deep. <i>Buy it <a href="http://amzn.com/B0000ULZYK?tag=allnigereci-20" rel="nofollow" target="_blank">in USA</a> | <a href="http://www.amazon.co.uk/dp/B000YJDGTY?tag=allnigereci-21" rel="nofollow" target="_blank">in UK</a></i></li>
</ul>
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<h2>
More information about the Nigerian Cake Ingredients</h2>
<b>The flour to use for your Nigerian Cake</b><br />
You MUST use plain flour for you to have success with the Nigerian Cake recipe detailed on this page. I do not know what using a self-rising flour will do to your cake if you use it. The problem with self-rising flour is that they never state the amount of the leavening agent (in this case, baking powder) they added to the flour. This is why I prefer plain flour so that I have more control over the amount of baking powder that I add to the cake recipe.<br />
<b>The butter to use for you Nigerian Cake</b><br />
For those living in Nigeria, please use baking butter NOT margarine. You should be able to buy baking butter from any shop that sells bakery ingredients. For my US audience whose butter comes in sticks. I don't know the weight of 1 stick of butter. Maybe this is written on the wrapping so you can check it and then know how many sticks correspond to 1.1 lbs.<br />
Please do not melt the butter. Bring it out from the fridge the day before you make your Nigerian cake. This way, it will be soft enough for creaming on the day you'll bake the cake. <br />
<b>Sugar</b><br />
If you think your granulated sugar is too coarse, you can grind it with a dry mill (the one used for grinding egusi, ogbono, etc) before adding it to the butter for creaming. You only need to grind it a little bit to reduce the size of the grains of sugar. This reduces the creaming time.<br />
<b>Flavour</b><br />
The job of the vanilla extract is just to add a vanilla flavour to the cake. If you want another flavour such as butterscotch (used in wedding cakes) etc, please use it to replace the vanilla flavour and add it when I add the vanilla flavour.<br />
<b>Dry Fruits</b><br />
If you want to add dry fruits such as raisins, please soak these in brandy for at least 1 week (up to 1 month for Nigerian wedding cakes) before adding it to your cake. This is so that the fruits will not make the cake go bad or taste funny after some time especially for Nigerian Wedding cakes which people like to keep for a longer time.<br />
<b>Brandy</b><br />
The brandy is a preservative for the cake. With all those eggs in the cake, it can go bad before the event if you don't add brandy to it. But please do not go overboard with the brandy. You don't want people to feel tipsy after eating your cake.<br />
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<h2>
Before you make the Nigerian Cake</h2>
<ol>
<li>Make sure that all the utensils and appliances you will use for the cake are clean and dry.</li>
<li>Check, check and check that you have all the ingredients you will need to bake the cake.</li>
<li>Print out the Nigerian cake recipe and keep it close by. For those who prefer using the video, bring your laptop close enough LOL</li>
<li>Everything ready? Let's go!</li>
</ol>
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<h2 itemprop="instructions">
Making the Nigerian Cake: Step by Step</h2>
<h3>
1. Cream the butter and the sugar</h3>
Put the soft butter and the granulated sugar into the mixer and <a href="http://www.allnigerianrecipes.com/images/creambuttersugar.png" target="_blank" title="Cream Butter and Sugar">start creaming</a>.<br />
I used the highest setting on my mixer which is a 300 Watts appliance and the creaming took me a total of 1 hour.<br />
Please follow the instructions in the user manual of your mixer when creaming. For my mixer, the instruction says that I should not run the appliance for more than 10 minutes at a time. So, I cream for 10 minutes, stop to let the mixer rest and cool down, I run it again for ten minutes etc. And it took me a total of 1 hour creaming time (stoppage time NOT included) to completely cream the butter and the sugar. Your own time may be more or less depending on the type of mixer you have and the size of the grains of your sugar.<br />
A <a href="http://www.allnigerianrecipes.com/images/creamedbuttersugar.png" target="_blank" title="Well-creamed Butter and Sugar">well-creamed sugar/butter mix</a> should look much whiter than the butter you started with, softer (it should be able to drop from a spoon, see video) and you can barely feel the granulated sugar when you taste the creamed butter and sugar. Some granulated sugar may be stubborn and you can still feel the grains but it's OK so long as the butter/sugar mixture is as white and soft as possible.<br />
<h3>
2. Prepare your baking pan</h3>
When you are almost done with the creaming, prepare your cake pan by <a href="http://www.allnigerianrecipes.com/images/rubbutterpan.png" target="_blank" title="Rub Butter in Cake Pan">rubbing the insides</a> with soft butter. Then put some flour into the greased pan, making sure the flour touches every part, then pour out the flour.<br />
The greasing and <a href="http://www.allnigerianrecipes.com/images/greaseandflour.png" target="_blank" title="Cream Butter and Sugar">flouring</a> of the insides of your cake pan will prevent the cake from sticking to the pan thereby making it easy for you to bring out the cake from the pan when done, without denting the cake.<br />
<h3>
3. Beat the Eggs</h3>
Break all the eggs into a big bowl and <a href="http://www.allnigerianrecipes.com/images/whiskegg.png" target="_blank" title="Whisk the Eggs">whisk</a> them to a smooth blend.<br />
<h3>
4. Add the eggs and mix</h3>
Before you do this step, you should make sure that your butter and sugar are well creamed.<br />
If your mixer is big enough to accommodate the creamed butter and sugar with the whisked eggs, <a href="http://www.allnigerianrecipes.com/images/addeggbutter.png" target="_blank" title="Add Whisked Egg">add the whisked egg</a> into the mixer. Mix till you have a smooth fluffy <a href="http://www.allnigerianrecipes.com/images/mixeggbutter.png" target="_blank" title="Mix Egg with Creamed Butter and Sugar">blend of the creamed butter/sugar and the eggs</a>.<br />
If your mixer is not big enough, transfer the creamed butter and sugar to a bigger bowl. Add the eggs and use a hand mixer to mix the two till you get a fluffy smooth blend. My mixer is quite small so this is what I did in the video below. This took me about 5 minutes with my 300 Watts hand mixer which is extractable from my mixer.<br />
<h3>
5. Turn on your oven to preheat</h3>
It's now time to turn on your oven to 150°C or 302°F so that it can start heating up while you finish mixing the cake. You should also switch it to the up & down heat setting.<br />
<h3>
6. Add the ornamental ingredients</h3>
Add the vanilla extract or any other flavours of your choice, add the brandy and pre-soaked dry fruits (if any) and stir with a wooden spatula till everything is well incorporated. Add some browning if you are baking a Nigerian wedding cake. This is what gives the cake the dark colour.<br />
<h3>
7. Add the plain flour with the baking powder</h3>
<ul>
<li>Now, add the baking powder to the plain flour.</li>
<li>Put the mix into a sieve or a flour sifter. Add small quantities of the flour <a href="http://www.allnigerianrecipes.com/images/addflourviasieve.png" target="_blank" title="Add Flour Via Sieve/Sifter">through the sieve/sifter</a> into the bowl where you already have other cake ingredients.</li>
<li>Stir very well with the wooden spatula. Add another small quantity of the flour with baking powder. Stir.</li>
<li>Repeat this process till all the flour is incorporated. I warn you, this procedure can make your arm die a bit so be sure you are ready for the arm exercise before you start :)<br /><br /><b>Notes:</b><br /><br />It is advisable to stir the cake mix in one direction, in a folding fashion, when adding the flour because 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.<br /><br />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. You don't want to have small lumps of flour in your cake do you? This also ensures a very smooth cake mix.</li>
</ul>
<h3>
8. Pour the cake mix into the greased cake pan</h3>
<ul>
<li>Once every ingredient is well incorporated, it's time to <a href="http://www.allnigerianrecipes.com/images/pourintopan.png" target="_blank" title="Pour Cake Mix into Cake Pan">pour the mix into the greased cake pan</a>.</li>
<li>If you want to make a multicolour layered cake then you should at this point divide the cake mix into the number of colours you want. Put these into separate clean dry bowls. Add the colours to each, stir well and pour into the cake pan one after the other. You should make sure you level out each coloured cake mix as much as possible before pouring another one.</li>
<li>Once you've poured in all the cake mix into the cake pan, gently lift and drop the cake pan several times to level out the cake mix as much as possible (see video). Don't worry if the top is not so smooth, as soon as the heat of the oven gets to it, it will level out.</li>
</ul>
<h3>
9. Baking Time!</h3>
<ul>
<li>Transfer the cake to the preheated oven, placing the rack halfway between the top and the bottom of the oven.</li>
<li>Bake for at least 2 hours before attempting to open the oven door to check the cake. It took my cake 2 hours to rise to maximum and if you open the oven door before the cake has fully risen, you have interrupted the baking process, the cake will stop rising, may not be evenly cooked when done and it will be harder than normal when done. There are endless things that can go wrong with your cake if you do not wait for it to rise fully before opening the oven door. That it smells like cake does not mean that it is done :)</li>
<li>Even though mine took 2 hours, you should keep an eye on yours till you notice that it is no longer rising before attempting to open the oven door. All ovens are not the same so you should use my baking time as a guide only.</li>
</ul>
<h3>
10. Check the Cake</h3>
<ul>
<li>After 2 hours, when I'm sure that the cake is no longer rising, I check it by driving a knife into the center of the cake. If the knife comes out with smears of the cake mix, then the cake is not done. If it comes out clean and dry, with only a smear of butter (oily look) then the cake is done. If the cake passes the knife test, I go on to do the other tests.</li>
<li>The second way I check the cake is to take a look at the sides of the cake pan. The cake should be separated from the pan or at least not stuck to the pan.</li>
<li>The third way I check that the cake is done is to dip a wooden skewer (stick) into the middle of the cake. Wooden skewers are a bit rougher than knives so they tend to pick up smears more. So if the wooden skewer comes out clean, the cake should be done.</li>
<li>Even when my cake passes all of the above checks, I still carry out the fourth test so that I can be doubly sure that it is done before bringing it out of the oven. Nobody wants to end up with an undone cake. The fourth and final check I carry out is to gently push the cake down at the middle with my open palm. If the cake springs back when I lift my palm and there is no impression of my palm on the cake, then the cake is done.</li>
</ul>
<h3>
11. Cool and Decorate/Refrigerate</h3>
Once you are sure that the cake is done, bring it out of the oven and leave it alone for only 5 minutes then take out the sides of the pan. Then leave to cool down completely before <a href="http://www.allnigerianrecipes.com/images/decorated-cake.png" target="_blank" title="Decorated Nigerian Cake">decorating the cake</a>.<br />
You can also cut it up in desirable sizes and store in the freezer.<br />
<a href="http://www.blogger.com/null" name="howtomakenigeriancakevideo"></a>That's how the Nigerian Cake is made. You can serve it up as a snack with a chilled drink or eat it as a dessert. When decorated, use for birthdays and weddings.</div>

How to Make Nigerian Cake

Unknown 0 08:04

How to Make Nigerian Cake Nigerian cake is simple and sweet. There's not a lot going on in the cake but it tastes delicious. No chocolates, to whipped cream but Nigerians love it and they are always searching for that unadulterated Nigerian Cake rec… Read more »

11Jun2013

How to Make Whole Wheat Bread Tutorial

Unknown 0 08:03

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How to Make Whole Wheat Bread Tutorial</h1>
By <span class="meta-author"><a href="http://heavenlyhomemakers.com/author/Laura" rel="author" title="Posts by Laura">Laura</a>  · Sep,24 2009</span><br />
Besides making <a href="http://heavenlyhomemakers.com/category/sourdough-starter" target="_blank">Sourdough Bread</a>, this is my favorite, simple 100% Whole Wheat Bread recipe.  This recipe makes two loaves.   (I always double it for my family, so if the pictures in this tutorial look like twice the amount, that’s because it is.)<br />
<b>Honey Whole Wheat Bread</b><br />
6 cups (give or take) whole wheat flour, divided<br />
1 ¾ cups warm water, divided<br />
1/3 cup honey<br />
1 package active dry yeast (2 1/4 teaspoon)<br />
1 teaspoon <a href="http://www.amazon.com/gp/product/B001282G0G?ie=UTF8&tag=wwwheavenlyho-20&linkCode=xm2&camp=1789&creativeASIN=B001282G0G" target="_blank">sea salt</a>3 Tablespoons melted butter<br />
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<img alt="makingbread5sm" class="aligncenter" height="231" src="http://heavenlyhomemakers.com/wp-content/uploads/2008/11/makingbread5sm.JPG" title="makingbread5sm" width="308" /></div>
Mix 3 cups of whole wheat flour with 1 ½ cups of warm water in a large glass bowl.  Allow this to sit for about 30 minutes.  This will break down the gluten and help the bread to rise better.<br />
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<img alt="makingbread3sm" class="aligncenter" height="231" src="http://heavenlyhomemakers.com/wp-content/uploads/2008/11/makingbread3sm.JPG" title="makingbread3sm" width="308" /><br />
In a small bowl mix together ¼ cup water, 2 1/4 teaspoons yeast and 1/3 cup honey.  Allow this to sit for about 10 minutes, or until the yeast is activated and mixture becomes bubbly.</div>
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<img alt="makingbread4sm" class="aligncenter" height="231" src="http://heavenlyhomemakers.com/wp-content/uploads/2008/11/makingbread4sm.JPG" title="makingbread4sm" width="308" /><br />
In the meantime, melt 3 Tablespoons butter in a small sauce pan.  Remove from heat and allow to cool.  You don’t want the hot butter to kill the yeast.</div>
Add 1 teaspoon salt, melted butter and yeast mixture to the flour and water mixture.  <i>Gradually</i> add the remaining three cups of flour and stir well.  As the dough becomes harder to stir, pour it out onto a clean counter and begin to knead the dough.  If you create a nice dough before adding all three cups of flour…you don’t need to continue to add it in.  Just add enough to make a nice, non-sticky dough.<br />
Here’s a video to show you how to knead the dough.  Two things:  1) I was having a freaked out hair day.  So glad I could share it with you.  2) I’m pretty sure “wetter” is not a real word, yet I use that word toward the end of the video.   <i>I are sorry.</i><br />
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Don’t you love how I “spank” the dough at the end of the clip?  There’s something very gratifying about giving the dough a nice “spank”.  You should try it sometime.<br />
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<img alt="makingbread8sm" class="aligncenter" height="231" src="http://heavenlyhomemakers.com/wp-content/uploads/2008/11/makingbread8sm.JPG" title="makingbread8sm" width="308" /></div>
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Once you’ve kneaded your dough, place it into a bowl to rise.</div>
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<img alt="makingbread9sm" class="aligncenter" height="231" src="http://heavenlyhomemakers.com/wp-content/uploads/2008/11/makingbread9sm.JPG" title="makingbread9sm" width="308" /></div>
Cover the dough with a cloth and let it rise for at least one hour or until it has risen to twice  it’s starting size.<br />
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<img alt="makingbread12sm" class="aligncenter" height="231" src="http://heavenlyhomemakers.com/wp-content/uploads/2008/11/makingbread12sm.JPG" title="makingbread12sm" width="308" /></div>
While you’re waiting for your dough to rise, get your bread pans buttered.  You can also do some laundry, wash some dishes, or clean the bread dough out from under your fingernails.<br />
<div style="text-align: center;">
<img alt="makingbread11sm" class="aligncenter" height="231" src="http://heavenlyhomemakers.com/wp-content/uploads/2008/11/makingbread11sm.JPG" title="makingbread11sm" width="308" /><br />
There it is…doubled up.</div>
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<img alt="makingbread13sm" class="aligncenter" height="231" src="http://heavenlyhomemakers.com/wp-content/uploads/2008/11/makingbread13sm.JPG" title="makingbread13sm" width="308" /><br />
Give the raised dough a nice punch.<br />
(Punching?  Spanking?  Who knew making bread was so violent in nature?)</div>
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<img alt="makingbread14sm" class="aligncenter" height="231" src="http://heavenlyhomemakers.com/wp-content/uploads/2008/11/makingbread14sm.JPG" title="makingbread14sm" width="308" /></div>
<div style="text-align: center;">
Using a floured hand, pull the dough out of the bowl onto the counter.</div>
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<img alt="makingbread15sm" class="aligncenter" height="231" src="http://heavenlyhomemakers.com/wp-content/uploads/2009/09/makingbread15sm.JPG" title="makingbread15sm" width="308" /><br />
Knead for three or four minutes until the air bubbles are all gone.</div>
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Now you can watch how I shape my dough into loaves before baking.  Again…more spanking…</div>
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</div>
<br />
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<img alt="makingbread22sm" class="aligncenter" height="231" src="http://heavenlyhomemakers.com/wp-content/uploads/2009/09/makingbread22sm.JPG" title="makingbread22sm" width="308" /><br />
<i>Cover</i> and allow 30 minutes to one hour to rise again.  They should double in size, but the rising should happen more quickly this time because the yeast knows what to do by now.</div>
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<img alt="makingbread23sm" class="aligncenter" height="308" src="http://heavenlyhomemakers.com/wp-content/uploads/2009/09/makingbread23sm.JPG" title="makingbread23sm" width="231" /></div>
<div style="text-align: center;">
See here how the loaves have doubled in size?</div>
Bake the bread <i>uncovered</i> in a 350 degree oven for 45-50 minutes, or until the bread sounds hollow when you thump the top of it.  (Great.  Spanking, punching <i>and</i> thumping.  <a href="http://heavenlyhomemakers.com/making-homemade-vanilla-extract-aka-why-laura-bought-a-gallon-of-vodka" target="_blank">I am really a bad influence</a>.)<br />
<div style="text-align: center;">
<img alt="makingbread24sm" class="aligncenter" height="231" src="http://heavenlyhomemakers.com/wp-content/uploads/2009/09/makingbread24sm.JPG" title="makingbread24sm" width="308" /><br />
Allow the bread to cool in the pans for 10 minutes,<br />
then remove it to finish cooling on a wire rack.</div>
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<img alt="slicedbreadsm" class="size-full wp-image-3353 aligncenter" height="231" src="http://heavenlyhomemakers.com/wp-content/uploads/2009/09/slicedbreadsm1.JPG" title="slicedbreadsm" width="308" /></div>
The bread slices more easily after it’s cooled.  However…it’s awfully hard to wait…and bread fresh out of the oven slathered in butter is really, really good.  I say go for it.<br />
A few notes:<br />
<ul>
<li>Making bread from start to finish takes about 3 1/2 to 4 hours.  Most of that time is waiting and baking time…but if you plan to make bread, you should block out an entire morning or afternoon.</li>
<li>If your water or butter is too cold or too hot, it will kill the yeast.  If you can put your (clean) finger in the water or butter and it doesn’t burn you, but just feels warm… you’ve got the right temperature.</li>
<li>If the dough in your bowl has risen to double and suddenly you need to nurse the baby or wash cottage cheese out from between your toddler’s toes…just go punch down your dough and let it rise again before you shape it.  It won’t hurt anything.</li>
<li>If you want to shape your dough into loaves, <i>but bake them later</i>:  Shape your loaves then put them <i>directly</i> into the freezer before they have a chance to rise.  Allow them to sit in buttered loaf pans for several hours (or overnight) so that they can thaw and rise before baking.</li>
<li>Many of you have asked if I have a bread machine.  I don’t, so I’m sorry I am not able to answer your questions about them.  I’m assuming this recipe would work in a machine, but I don’t know.  Maybe some of you with bread machines can chime in on this?</li>
</ul>
<a href="http://heavenlyhomemakers.com/category/grains-and-grain-mills" target="_blank">Click here to read through posts describing and explaining grains, grain mills and grinding flour!</a>——————————————————-</div>

How to Make Whole Wheat Bread Tutorial

Unknown 0 08:03

How to Make Whole Wheat Bread Tutorial By Laura · Sep,24 2009 Besides making Sourdough Bread, this is my favorite, simple 100% Whole Wheat Bread recipe. This recipe makes two loaves. (I always double it for my family, so if the pictures in this … Read more »

11Jun2013

How to Make Nigerian Pancake

Unknown 0 07:59

How to Make Nigerian Pancake

Unknown 0 07:59

Home >> Snacks Recipes >> Pancake a.k.a. Diet How to Make Nigerian Pancake This is a simple recipe for the thin, delicious Nigerian-style pancakes. It is made with those ingredients that we always have in our kitchen. So you do not have any excuse f… Read more »

11Jun2013

How to Make Club Sandwich Naija Style

Unknown 0 07:58

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Club Sandwich, Naija Style</h1>
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<a href="http://www.allnigerianrecipes.com/images/club-sandwich.png" target="_blank" title="Club Sandwich"><img align="left" alt="club sandwich" border="0" class="c20" height="150" src="http://www.allnigerianrecipes.com/images/club-sandwich.png" width="200" /></a><br />
<span class="dropcap">C</span>lub Sandwich may not be originally from Nigeria but Club Sandwiches are eaten a lot in Nigeria. We have taken this recipe from the West and completely made it our own, so much so that we now have Naija style Club Sandwiches.<br />
<a href="http://www.allnigerianrecipes.com/snacks/club-sandwich.html#clubsandwichvideo">How to Make Club Sandwich [Video]</a><br />
Club Sandwiches are normally served on local Nigerian flights and exclusive hotels but you don't have to be mile-high to taste this snack or breakfast recipe. It is so easy to make so you should make one for yourself right after reading this.<br />
You can eat the Club Sandwich as a snack with a chilled drink or serve it as part of a breakfast meal. It is also an essential part of a packed lunch, just add fruits and a drink and you are sorted :)<br />
<br />
<br />
<h2>
Ingredients you need for Club Sandwiches</h2>
The following are the quantities of ingredients you need to make a Club Sandwich for one person. Feel free to multiply the ingredients.<br />
<ul>
<li>4 slices of bread (minimum)</li>
<li>1 egg (hardboiled)</li>
<li>1 fresh plum tomato (tomato Jos)</li>
<li>1 medium carrot</li>
<li>¼ small cabbage</li>
<li>2 pieces of Sardine</li>
<li>1 tablespoon of margarine/butter</li>
<li>2 tablespoons of Mayonnaise</li>
</ul>
<br />
<br />
<h2>
Preparation of Club Sandwich</h2>
<ol>
<li>Wash all the vegetables very well.</li>
<li>Scrape the carrot and remove the seeds from the tomato.</li>
<li>Grate the carrot and cabbage using the small holes of a grater (see video below).</li>
<li>Cut the tomato into very tiny pieces.</li>
<li>Cut the hardboiled egg into tiny pieces.</li>
<li>Add the mayonnaise to the carrot, tomato, egg and cabbage. Mix well and set aside.</li>
<li>In a separate plate, mash the sardine with a fork and mix with the margarine. Don't worry if you don't like the smell of sardines, the margarine helps reduce the strong smell.</li>
<li>Using a bread knife, cut off the crusty ends from the slices of bread.</li>
<li>Take one slice of bread, spread the margarine and sardine mix on one side of it and cover with the second slice of bread.</li>
<li>Repeat the above step with the remaining two slices. By now you should have two separate slices of bread that are stuck together by the margarine and sardine mix, like this: <br /><br /><img alt="club sandwich first spread" height="230" src="http://www.allnigerianrecipes.com/images/club-sandwich-first.png" width="415" /></li>
<li>Now, take the first 2 slices, rub the carrot, cabbage, tomato, egg and mayonnaise mix on one side of it and cover with the other two slices.</li>
<li>By now, all the slices of bread should be stuck together with 2 fillings of the sardine and margarine mix and 1 filling of the mayonnaise mix in the middle like this:<br /><br /><img alt="club sandwich second spread" height="250" src="http://www.allnigerianrecipes.com/images/club-sandwich-how-to.png" width="458" /></li>
<li>Cut the sandwich into desired shapes and sizes.</li>
</ol>
<a href="http://www.blogger.com/null" name="clubsandwichvideo"></a>Watch the video below to see how I cut mine :)<br />
Serve the Club Sandwich with a hot chocolate drink or any chilled refreshing drink. Yummy!</div>

How to Make Club Sandwich Naija Style

Unknown 0 07:58

Club Sandwich, Naija Style Club Sandwich may not be originally from Nigeria but Club Sandwiches are eaten a lot in Nigeria. We have taken this recipe from the West and completely made it our own, so much so that we now have Naija style Club Sandwich… Read more »

11Jun2013

How to Make Nigerian Cake

Unknown 0 07:54

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<h1 itemprop="name">
How to Make Nigerian Cake</h1>
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<a href="http://www.allnigerianrecipes.com/images/nigerian-cake.png" target="_blank" title="Nigerian Cake"><img align="left" alt="nigerian cake" border="0" class="c20" height="150" itemprop="photo" src="http://www.allnigerianrecipes.com/images/nigerian-cake.png" width="200" /></a><br />
<br />
<span class="dropcap">N</span>igerian cake is simple and sweet. There's not a lot going on in the cake but it tastes delicious. No chocolates, to whipped cream but Nigerians love it and they are always searching for that unadulterated Nigerian Cake recipe for that cake that melts in the mouth.<br />
<a href="http://www.allnigerianrecipes.com/cakes/nigerian-cake.html#howtomakenigeriancakevideo">How to Make Nigerian Cake [Video]</a><br />
Whether you are looking to bake a Nigerian wedding cake, a Nigerian Birthday cake for your kids or you just want to bake a cake that you will store in your freezer and munch on from time to time, the Nigerian cake recipe detailed on this page is the basis for all Nigerian cake recipes. All you need to do is add a little twist to yours. But don't go too far with it else you ruin it :)<br />
<h2>
Nigerian Cake Ingredients</h2>
The quantities of ingredients listed below are what I used for a cake that I baked with a 10 inch diameter and 2.5 inch deep cake pan. When done, the cake had a diameter of 10 inches (of course) and a height of 2.5 inches with a slight dome.<br />
<ul>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">500g/1.1 lbs. Plain Flour</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">12 Medium Eggs</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">500g/1.1 lbs. Butter (NOT Margarine)</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">400g/0.88 lbs. Granulated Sugar</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">3 teaspoons of Baking Powder</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">3 tablespoons of Vanilla Extract</li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">Half cup of Brandy</li>
</ul>
<br />
<br />
<h2>
Tools You'll Need to Bake a Nigerian Cake</h2>
The following are the minimal tools you'll need to bake a Nigerian Cake:<br />
<ul>
<li>An oven with top & down heating capability. <i>Buy it <a href="http://amzn.com/B004F9Q9GG?tag=allnigereci-20" rel="nofollow" target="_blank">in USA</a> | <a href="http://www.amazon.co.uk/dp/B006DCUEAA?tag=allnigereci-21" rel="nofollow" target="_blank">in UK</a></i></li>
<li>Cake mixer. <i>Buy it <a href="http://amzn.com/B00005UP2P?tag=allnigereci-20" rel="nofollow" target="_blank">in USA</a> | <a href="http://www.amazon.co.uk/dp/B001KO187O?tag=allnigereci-21" rel="nofollow" target="_blank">in UK</a></i></li>
<li>Kitchen scale: <i>Buy it <a href="http://amzn.com/B001N07KUE?tag=allnigereci-20" rel="nofollow" target="_blank">in USA</a> | <a href="http://www.amazon.co.uk/dp/B000ZNM51O?tag=allnigereci-21" rel="nofollow" target="_blank">in UK</a></i></li>
<li>Sieve or Sifter</li>
<li>Egg Whisk. <i>Buy it <a href="http://amzn.com/B000XCCULW?tag=allnigereci-20" rel="nofollow" target="_blank">in USA</a> | <a href="http://www.amazon.co.uk/dp/B004XH8NRS?tag=allnigereci-21" rel="nofollow" target="_blank">in UK</a></i></li>
<li>Bowls <i>Buy it <a href="http://amzn.com/B00004SZ7H?tag=allnigereci-20" rel="nofollow" target="_blank">in USA</a> | <a href="http://www.amazon.co.uk/dp/B000KG8GVE?tag=allnigereci-21" rel="nofollow" target="_blank">in UK</a></i></li>
<li>Spatulas</li>
<li>Cake Pan: 10 inches in diameter and 2.5 inches deep. <i>Buy it <a href="http://amzn.com/B0000ULZYK?tag=allnigereci-20" rel="nofollow" target="_blank">in USA</a> | <a href="http://www.amazon.co.uk/dp/B000YJDGTY?tag=allnigereci-21" rel="nofollow" target="_blank">in UK</a></i></li>
</ul>
<br />
<br />
<h2>
More information about the Nigerian Cake Ingredients</h2>
<b>The flour to use for your Nigerian Cake</b><br />
You MUST use plain flour for you to have success with the Nigerian Cake recipe detailed on this page. I do not know what using a self-rising flour will do to your cake if you use it. The problem with self-rising flour is that they never state the amount of the leavening agent (in this case, baking powder) they added to the flour. This is why I prefer plain flour so that I have more control over the amount of baking powder that I add to the cake recipe.<br />
<b>The butter to use for you Nigerian Cake</b><br />
For those living in Nigeria, please use baking butter NOT margarine. You should be able to buy baking butter from any shop that sells bakery ingredients. For my US audience whose butter comes in sticks. I don't know the weight of 1 stick of butter. Maybe this is written on the wrapping so you can check it and then know how many sticks correspond to 1.1 lbs.<br />
Please do not melt the butter. Bring it out from the fridge the day before you make your Nigerian cake. This way, it will be soft enough for creaming on the day you'll bake the cake. <br />
<b>Sugar</b><br />
If you think your granulated sugar is too coarse, you can grind it with a dry mill (the one used for grinding egusi, ogbono, etc) before adding it to the butter for creaming. You only need to grind it a little bit to reduce the size of the grains of sugar. This reduces the creaming time.<br />
<b>Flavour</b><br />
The job of the vanilla extract is just to add a vanilla flavour to the cake. If you want another flavour such as butterscotch (used in wedding cakes) etc, please use it to replace the vanilla flavour and add it when I add the vanilla flavour.<br />
<b>Dry Fruits</b><br />
If you want to add dry fruits such as raisins, please soak these in brandy for at least 1 week (up to 1 month for Nigerian wedding cakes) before adding it to your cake. This is so that the fruits will not make the cake go bad or taste funny after some time especially for Nigerian Wedding cakes which people like to keep for a longer time.<br />
<b>Brandy</b><br />
The brandy is a preservative for the cake. With all those eggs in the cake, it can go bad before the event if you don't add brandy to it. But please do not go overboard with the brandy. You don't want people to feel tipsy after eating your cake.<br />
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<h2>
Before you make the Nigerian Cake</h2>
<ol>
<li>Make sure that all the utensils and appliances you will use for the cake are clean and dry.</li>
<li>Check, check and check that you have all the ingredients you will need to bake the cake.</li>
<li>Print out the Nigerian cake recipe and keep it close by. For those who prefer using the video, bring your laptop close enough LOL</li>
<li>Everything ready? Let's go!</li>
</ol>
<br />
<br />
<h2 itemprop="instructions">
Making the Nigerian Cake: Step by Step</h2>
<h3>
1. Cream the butter and the sugar</h3>
Put the soft butter and the granulated sugar into the mixer and <a href="http://www.allnigerianrecipes.com/images/creambuttersugar.png" target="_blank" title="Cream Butter and Sugar">start creaming</a>.<br />
I used the highest setting on my mixer which is a 300 Watts appliance and the creaming took me a total of 1 hour.<br />
Please follow the instructions in the user manual of your mixer when creaming. For my mixer, the instruction says that I should not run the appliance for more than 10 minutes at a time. So, I cream for 10 minutes, stop to let the mixer rest and cool down, I run it again for ten minutes etc. And it took me a total of 1 hour creaming time (stoppage time NOT included) to completely cream the butter and the sugar. Your own time may be more or less depending on the type of mixer you have and the size of the grains of your sugar.<br />
A <a href="http://www.allnigerianrecipes.com/images/creamedbuttersugar.png" target="_blank" title="Well-creamed Butter and Sugar">well-creamed sugar/butter mix</a> should look much whiter than the butter you started with, softer (it should be able to drop from a spoon, see video) and you can barely feel the granulated sugar when you taste the creamed butter and sugar. Some granulated sugar may be stubborn and you can still feel the grains but it's OK so long as the butter/sugar mixture is as white and soft as possible.<br />
<h3>
2. Prepare your baking pan</h3>
When you are almost done with the creaming, prepare your cake pan by <a href="http://www.allnigerianrecipes.com/images/rubbutterpan.png" target="_blank" title="Rub Butter in Cake Pan">rubbing the insides</a> with soft butter. Then put some flour into the greased pan, making sure the flour touches every part, then pour out the flour.<br />
The greasing and <a href="http://www.allnigerianrecipes.com/images/greaseandflour.png" target="_blank" title="Cream Butter and Sugar">flouring</a> of the insides of your cake pan will prevent the cake from sticking to the pan thereby making it easy for you to bring out the cake from the pan when done, without denting the cake.<br />
<h3>
3. Beat the Eggs</h3>
Break all the eggs into a big bowl and <a href="http://www.allnigerianrecipes.com/images/whiskegg.png" target="_blank" title="Whisk the Eggs">whisk</a> them to a smooth blend.<br />
<h3>
4. Add the eggs and mix</h3>
Before you do this step, you should make sure that your butter and sugar are well creamed.<br />
If your mixer is big enough to accommodate the creamed butter and sugar with the whisked eggs, <a href="http://www.allnigerianrecipes.com/images/addeggbutter.png" target="_blank" title="Add Whisked Egg">add the whisked egg</a> into the mixer. Mix till you have a smooth fluffy <a href="http://www.allnigerianrecipes.com/images/mixeggbutter.png" target="_blank" title="Mix Egg with Creamed Butter and Sugar">blend of the creamed butter/sugar and the eggs</a>.<br />
If your mixer is not big enough, transfer the creamed butter and sugar to a bigger bowl. Add the eggs and use a hand mixer to mix the two till you get a fluffy smooth blend. My mixer is quite small so this is what I did in the video below. This took me about 5 minutes with my 300 Watts hand mixer which is extractable from my mixer.<br />
<h3>
5. Turn on your oven to preheat</h3>
It's now time to turn on your oven to 150°C or 302°F so that it can start heating up while you finish mixing the cake. You should also switch it to the up & down heat setting.<br />
<h3>
6. Add the ornamental ingredients</h3>
Add the vanilla extract or any other flavours of your choice, add the brandy and pre-soaked dry fruits (if any) and stir with a wooden spatula till everything is well incorporated. Add some browning if you are baking a Nigerian wedding cake. This is what gives the cake the dark colour.<br />
<h3>
7. Add the plain flour with the baking powder</h3>
<ul>
<li>Now, add the baking powder to the plain flour.</li>
<li>Put the mix into a sieve or a flour sifter. Add small quantities of the flour <a href="http://www.allnigerianrecipes.com/images/addflourviasieve.png" target="_blank" title="Add Flour Via Sieve/Sifter">through the sieve/sifter</a> into the bowl where you already have other cake ingredients.</li>
<li>Stir very well with the wooden spatula. Add another small quantity of the flour with baking powder. Stir.</li>
<li>Repeat this process till all the flour is incorporated. I warn you, this procedure can make your arm die a bit so be sure you are ready for the arm exercise before you start :)<br /><br /><b>Notes:</b><br /><br />It is advisable to stir the cake mix in one direction, in a folding fashion, when adding the flour because 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.<br /><br />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. You don't want to have small lumps of flour in your cake do you? This also ensures a very smooth cake mix.</li>
</ul>
<h3>
8. Pour the cake mix into the greased cake pan</h3>
<ul>
<li>Once every ingredient is well incorporated, it's time to <a href="http://www.allnigerianrecipes.com/images/pourintopan.png" target="_blank" title="Pour Cake Mix into Cake Pan">pour the mix into the greased cake pan</a>.</li>
<li>If you want to make a multicolour layered cake then you should at this point divide the cake mix into the number of colours you want. Put these into separate clean dry bowls. Add the colours to each, stir well and pour into the cake pan one after the other. You should make sure you level out each coloured cake mix as much as possible before pouring another one.</li>
<li>Once you've poured in all the cake mix into the cake pan, gently lift and drop the cake pan several times to level out the cake mix as much as possible (see video). Don't worry if the top is not so smooth, as soon as the heat of the oven gets to it, it will level out.</li>
</ul>
<h3>
9. Baking Time!</h3>
<ul>
<li>Transfer the cake to the preheated oven, placing the rack halfway between the top and the bottom of the oven.</li>
<li>Bake for at least 2 hours before attempting to open the oven door to check the cake. It took my cake 2 hours to rise to maximum and if you open the oven door before the cake has fully risen, you have interrupted the baking process, the cake will stop rising, may not be evenly cooked when done and it will be harder than normal when done. There are endless things that can go wrong with your cake if you do not wait for it to rise fully before opening the oven door. That it smells like cake does not mean that it is done :)</li>
<li>Even though mine took 2 hours, you should keep an eye on yours till you notice that it is no longer rising before attempting to open the oven door. All ovens are not the same so you should use my baking time as a guide only.</li>
</ul>
<h3>
10. Check the Cake</h3>
<ul>
<li>After 2 hours, when I'm sure that the cake is no longer rising, I check it by driving a knife into the center of the cake. If the knife comes out with smears of the cake mix, then the cake is not done. If it comes out clean and dry, with only a smear of butter (oily look) then the cake is done. If the cake passes the knife test, I go on to do the other tests.</li>
<li>The second way I check the cake is to take a look at the sides of the cake pan. The cake should be separated from the pan or at least not stuck to the pan.</li>
<li>The third way I check that the cake is done is to dip a wooden skewer (stick) into the middle of the cake. Wooden skewers are a bit rougher than knives so they tend to pick up smears more. So if the wooden skewer comes out clean, the cake should be done.</li>
<li>Even when my cake passes all of the above checks, I still carry out the fourth test so that I can be doubly sure that it is done before bringing it out of the oven. Nobody wants to end up with an undone cake. The fourth and final check I carry out is to gently push the cake down at the middle with my open palm. If the cake springs back when I lift my palm and there is no impression of my palm on the cake, then the cake is done.</li>
</ul>
<h3>
11. Cool and Decorate/Refrigerate</h3>
Once you are sure that the cake is done, bring it out of the oven and leave it alone for only 5 minutes then take out the sides of the pan. Then leave to cool down completely before <a href="http://www.allnigerianrecipes.com/images/decorated-cake.png" target="_blank" title="Decorated Nigerian Cake">decorating the cake</a>.<br />
You can also cut it up in desirable sizes and store in the freezer.<br />
<a href="http://www.blogger.com/null" name="howtomakenigeriancakevideo"></a>That's how the Nigerian Cake is made. You can serve it up as a snack with a chilled drink or eat it as a dessert. When decorated, use for birthdays and weddings.</div>

How to Make Nigerian Cake

Unknown 0 07:54

Home >> Cakes >> Nigerian Cake How to Make Nigerian Cake Nigerian cake is simple and sweet. There's not a lot going on in the cake but it tastes delicious. No chocolates, to whipped cream but Nigerians love it and they are always searching for that … Read more »

11Jun2013

How to make Coleslaw

Unknown 0 07:42

How to make Coleslaw

Unknown 0 07:42

Home >> Salad Recipes >> Coleslaw How to make Coleslaw Coleslaw simply means cabbage salad. It is a blend of finely shredded cabbage, carrots and a few other crunchy vegetables. It is then generously dressed with mayonnaise and salad cream. It is ge… Read more »

11Jun2013

African Salad (Abacha & Ugba)

Unknown 0 07:41

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<a href="http://www.allnigerianrecipes.com/">Home</a> >> <a href="http://www.allnigerianrecipes.com/salad/">Salad Recipes</a> >> African Salad (Abacha & Ugba)</div>
<h1>
African Salad (Abacha & Ugba)</h1>
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<a href="http://www.allnigerianrecipes.com/images/african-salad.png" target="_blank" title="African Salad"><img align="left" alt="african salad" border="0" class="c20" height="150" src="http://www.allnigerianrecipes.com/images/african-salad.png" width="200" /></a><br />
My grandmother always told me that Abacha is not a meal. Though it can be as filling as any other main course meal, African Salad is usually eaten as an in-between meal.<br />
<a href="http://www.allnigerianrecipes.com/salad/african-salad.html#abachaafricansaladvideo">How to Make Abacha with Ugba [Video]</a><br />
I remember vividly how my grandma prepared Abacha as soon as she came back from the Eke or Afor market, garnished with a generous serving of garden eggs and the leaves, with some dry fish. Oh, I will never forget the long vacations spent at grandma's place.<br />
<a href="http://www.allnigerianrecipes.com/images/abacha.png" target="_blank" title="abacha">Abacha</a> is prepared with cassava. The cassava tubers are cooked till done then sliced with a special cutter. The sliced cassava is then soaked in cold water overnight, washed thoroughly and dried under the sun.<br />
Your African Salad will not be complete without <a href="http://www.allnigerianrecipes.com/images/ugba.png" target="_blank" title="Ugba or Ukpaka">Ugba</a>. Ugba, also known as Ukpaka, is made from  <a href="http://www.allnigerianrecipes.com/images/oilbeanseeds.png" target="_blank" title="Oil Bean Seed">oil bean seeds</a>. These seeds are cooked for several hours then sliced, washed and fermented for a few days.<br />
<h2>
Ingredients for Abacha</h2>
The following are the complete ingredients you need to make a delicious African Salad. I will group the ingredients for ease. I did not use all these in the video because they are not available where I live.<br />
For African Salad, the more ingredients you use, the tastier and more "complete" it will be. Some people may regard Ugba as optional but for me, it is a must :)<br />
<h3>
Minimum ingredients for making Abacha (African Salad)</h3>
<ul>
<li>Abacha | 3 handfuls</li>
<li>Ugba | 2 cups</li>
<li>Palm Oil | 30 cl</li>
<li><a href="http://www.allnigerianrecipes.com/images/powdered-potash.png" target="_blank" title="Powdered Potash">Powdered Potash</a> (food tenderizer) | 2 tablespoons</li>
<li>Fish | Mackerel/Dry Fish/Stockfish</li>
<li>1 large Onion</li>
<li>Salt and dry pepper (to taste)</li>
<li>Crayfish | 2 handfuls</li>
<li>2 Stock cubes (Maggi/Knorr)</li>
<li>1 teaspoon ground <a href="http://www.allnigerianrecipes.com/images/ehu.jpg" target="_blank" title="ehu calabash nutmeg">Ehu seeds</a> (Calabash Nutmeg)</li>
</ul>
<h3>
Other seasoning you can add to the Abacha</h3>
<ul>
<li>1 teaspoon Ogiri / Iru (traditional Nigerian seasoning that smells like you-know-what lol)</li>
</ul>
<h3>
Other meat and vegetables for the Abacha</h3>
<ul>
<li>3 Fresh Utazi leaves (Gongronema latifolium)</li>
<li>Pomo / <a href="http://www.allnigerianrecipes.com/images/kanda.jpg" target="_blank" title="Kanda">Kanda</a> (cow skin)</li>
<li>Garden Eggs | As much as you can eat</li>
<li>Garden Egg leaves | 1 medium bunch</li>
<li>1 medium Onion (for serving)</li>
</ul>
<h2>
Before to Make Your African Salad</h2>
<ol>
<li>Prepare the ehu seeds by roasting, dehauling and grinding them with a dry mill. See <a href="http://www.allnigerianrecipes.com/soups/pepper-soup.html#nigerianpeppersoupvideo" target="_blank">this video</a> for how to do that.</li>
<li>If you will use kanda (cow skin), cook till done and cut into small pieces.</li>
<li>Depending on your choice of fish (you can also use all of them), fry or roast the mackerel, soak the stockfish in water and debone the dry fish.</li>
<li>Wash and cut the vegetables into tiny pieces. Cut the big bulb of onion into tiny pieces and cut the medium one in circles. Wash the garden egges and set aside, no need to cut these.</li>
<li>Grind the crayfish and pepper</li>
<li>Soak the Abacha in cold water and rinse the Ugba with lukewarm water.</li>
<li>Once the Abacha has softened, put in a sieve to drain.</li>
<li>Put the powdered potash in a cup or bowl and pour about 1 cup of cold water. Stir well and you are ready to start making the African Salad.</li>
</ol>
<h2>
Making the African Salad</h2>
The key to making a good African Salad is to make sure that all the ingredients are well incorporated. As you will see below, there's a lot of add this, stir, add that, stir. You may wonder why you can't just add everything and stir but if you do that, it will be very difficult for you to get a good blend of all the ingredients.<br />
<ol>
<li>Pour the palm oil into a sizeable pot. Yes you need all that oil so that your Abacha will not have a dry feel in the mouth when done. Pour the water from the potash mixture, making sure not to pour the sediments.</li>
<li>Stir very well and you'll see the oil turn into a yellow paste.</li>
<li>Add the ground pepper, ground ehu, crushed stock cubes, crayfish, diced onions and ugba (ukpaka), then stir very well. Please not that we are doing everything off the stove.</li>
<li>Add the iru/ogiri and make sure it is mixed very well. Add the diced kanda/pomo and stir very well.</li>
<li>Now add the soaked and drained Abacha and stir till it is well-incorporated in the palm oil paste.</li>
<li>Add the sliced Utazi and salt to taste and stir well. You can also use dry Utazi if the fresh one is not available where you live. It is important that you add salt last because after adding all that seasoning, your Abacha may not even need salt anymore.</li>
<li>I like my Abacha warm. If you like yours that way too, transfer to a stove at this point and heat it up to your desired temperature at medium heat. When done, turn off the heat and add the sliced garden egg leaves, stir very well and serve.</li>
<li>If you like your Abacha cold, after step 6, add the sliced garden egg leaves, stir and serve with garden eggs, fish and onions.</li>
</ol>
<a href="http://www.blogger.com/null" name="abachaafricansaladvideo"></a>You are done! Eat with chilled palm wine for the full effects :)<br />
Watch the video below to see how I did mine. I used minimal ingredients but don't be shy about using all the possible ingredients if these are available to you.<img alt="Prince Olatunji Ayobami Ayanlowo" class="profilePic img" src="https://fbcdn-profile-a.akamaihd.net/hprofile-ak-ash3/c170.50.621.621/s160x160/8781_612838095393702_1342639444_n.jpg" /><br />
<div align="center">
<b>PRINCE AYANLOWO OLATUNJI AYOBAMI</b></div>
</div>

African Salad (Abacha & Ugba)

Unknown 0 07:41

Home >> Salad Recipes >> African Salad (Abacha & Ugba) African Salad (Abacha & Ugba) My grandmother always told me that Abacha is not a meal. Though it can be as filling as any other main course meal, African Salad is usually eaten as an in-between … Read more »

11Jun2013

How to make Nigerian Salad

Unknown 0 07:39

<div dir="ltr" style="text-align: left;" trbidi="on">
<h1>
How to make Nigerian Salad</h1>
<hr class="thin" />
<a href="http://www.allnigerianrecipes.com/images/nigerian-salad.jpg" target="_blank" title="Nigerian Salad"><img align="left" alt="nigerian salad" border="0" class="c20" height="150" src="http://www.allnigerianrecipes.com/images/nigerian-salad.jpg" width="200" /></a><br />
<span class="dropcap">N</span>igerian Salad is so unique that there is no other place that prepares such filling and exotic salad as this recipe. It can be had as a meal on its own or as a side dish to the various <a href="http://www.allnigerianrecipes.com/rice/">Nigerian Rice Recipes</a>. <br />
<a href="http://www.allnigerianrecipes.com/salad/nigerian-salad.html#howtomakenigeriansaladvideo">How to Make Nigerian Salad [Video]</a><br />
The quantities of ingredients stated are what will give you a typical taste of the Nigerian Salad. The quantities can be halved or multiplied and the same taste will be achieved.<br />
<h2>
Ingredients</h2>
<ul>
<li>1 medium bunch of Lettuce</li>
<li>5 medium sized Carrots</li>
<li>4 small pcs of Irish Potatoes</li>
<li>2 medium pcs of Cucumber</li>
<li>3 medium Eggs</li>
<li>1 415g tin of Baked Beans in tomato sauce</li>
<li>200g of Sweet Corn</li>
<li>5 pcs of Plum Tomatoes (Jos Tomatoes)</li>
<li>Salad Dressing – the classic <a href="http://www.allnigerianrecipes.com/images/salad-cream.jpg" target="_blank">Heinz Salad Cream</a> works best with the Nigerian Salad recipe. A close substitute is the Heinz Caesar Salad Cream. You can use mayonnaise too.</li>
</ul>
<h2>
Tools I used</h2>
<ul>
<li>Glass Bowl <i>Buy it <a href="http://amzn.com/B00004SZ7H?tag=allnigereci-20" rel="nofollow" target="_blank">in USA</a> | <a href="http://www.amazon.co.uk/dp/B000KG8GVE?tag=allnigereci-21" rel="nofollow" target="_blank">in UK</a></i></li>
<li>Chopping board: <i>Buy it <a href="http://amzn.com/B0002JENOS?tag=allnigereci-20" rel="nofollow" target="_blank">in USA</a> | <a href="http://www.amazon.co.uk/dp/B000G04NKW?tag=allnigereci-21" rel="nofollow" target="_blank">in UK</a></i></li>
<li>Knives: <i>Buy it <a href="http://amzn.com/B0006TJ7HM?tag=allnigereci-20" rel="nofollow" target="_blank">in USA</a> | <a href="http://www.amazon.co.uk/dp/B0009FU8TO?tag=allnigereci-21" rel="nofollow" target="_blank">in UK</a></i></li>
</ul>
<h2>
Before you prepare the Nigerian Salad</h2>
Wash and cook the Irish Potatoes till done. The eggs should be hard boiled. To save time, these two can be cooked in the same pot as they need almost equal amount of time to get done.<br />
All the vegetables need to be washed.<br />
<ol>
<li><a href="http://www.allnigerianrecipes.com/images/cut-lettuce.jpg" target="_blank">Cut the lettuce</a> into thin shreds.</li>
<li>Scrape and <a href="http://www.allnigerianrecipes.com/images/shred-carrots.jpg" target="_blank">shred the carrots</a> using a grater.</li>
<li>Peel and <a href="http://www.allnigerianrecipes.com/images/cut-potato.jpg" target="_blank">cut the boiled potatoes</a> into sizeable cubes.</li>
<li>Peel, remove the seeds and <a href="http://www.allnigerianrecipes.com/images/cut-cucumber.jpg" target="_blank">cut the cucumber</a> as shown. If you want more green color in your salad, you may <a href="http://www.allnigerianrecipes.com/images/peel-cucumber.jpg" target="_blank">peel the cucumber</a> in stripes.</li>
<li>Remove the seeds from the plum tomatoes and <a href="http://www.allnigerianrecipes.com/images/cut-tomato.jpg" target="_blank">cut</a> into small pieces.</li>
<li>Place all the cut vegetables in <a href="http://www.allnigerianrecipes.com/images/sep-veggies.jpg" target="_blank">separate containers</a>.</li>
</ol>
Open the sweet corn and drain the preservation water. Rinse the seeds and set aside. Also open the baked beans tin and set aside.<br />
Remove the shells of the hard boiled eggs, <a href="http://www.allnigerianrecipes.com/images/slice-egg.jpg" target="_blank">slice</a> thinly and set aside. An egg slicer is perfect for this job.<br />
<h2>
Preparation</h2>
<ol>
<li>With the exception of the egg, start putting the ingredients in small batches into a big salad bowl till all are exhausted. </li>
<li>Now, <a href="http://www.allnigerianrecipes.com/images/place-egg.jpg" target="_blank">place</a> the sliced eggs on the salad, covering the top.</li>
<li>Cover the bowl and place in the fridge for at least one hour. This is to allow all the ingredients to mix well.</li>
<li>Serve with a salad dressing of your choice but the <a href="http://www.allnigerianrecipes.com/images/salad-cream.jpg" target="_blank">Heinz Salad Cream</a> works best with this recipe, seconded by a caeser salad dressing.</li>
</ol>
<blockquote>
<b>Notes and Tips</b><br />
If you prefer your Nigerian Salad crunchy, substitute the lettuce with cabbage. You can also use the two as the lettuce adds a green color to the salad.<br />
The above are the minimum ingredients for making a Nigerian salad. More ingredients such as <b>boiled macaroni</b>, <b>corned beef</b>, <b>green bell pepper</b>, <b>green peas</b> etc can be added for varied flavour.<br />
The Nigerian Salad is best consumed within 24 hours of preparation if no salad dressing is added to it.<br />
If you are lucky to buy a baby cucumber, it may not be necessary to remove the seeds.</blockquote>
<a href="http://www.blogger.com/null" name="howtomakenigeriansaladvideo"></a>Nigerian Salad can be eaten alone or as a side dish to <a href="http://www.allnigerianrecipes.com/rice/nigerian-jollof-rice.html">Jollof Rice</a>, <a href="http://www.allnigerianrecipes.com/rice/nigerian-coconut-rice.html">Coconut Rice</a>, <a href="http://www.allnigerianrecipes.com/rice/nigerian-fried-rice.html">Fried Rice</a> and other <a href="http://www.allnigerianrecipes.com/rice/">Nigerian rice dishes</a>. <br />
<div style="text-align: center;">
<b>PRINCE AYANLOWO OLATUNJI AYOBAMI<img alt="Prince Olatunji Ayobami Ayanlowo" class="profilePic img" src="https://fbcdn-profile-a.akamaihd.net/hprofile-ak-ash3/c170.50.621.621/s160x160/8781_612838095393702_1342639444_n.jpg" /></b></div>
</div>

How to make Nigerian Salad

Unknown 0 07:39

How to make Nigerian Salad Nigerian Salad is so unique that there is no other place that prepares such filling and exotic salad as this recipe. It can be had as a meal on its own or as a side dish to the various Nigerian Rice Recipes. How to Make N… Read more »

11Jun2013

How to Make Plantain Chips

Unknown 0 04:04

<div dir="ltr" style="text-align: left;" trbidi="on">
<h1>
Plantain Chips</h1>
<hr class="thin" />
<img align="left" alt="plantain chips" border="0" class="c20" height="150" src="http://www.allnigerianrecipes.com/images/plantain-chips.jpg" width="200" />

<span class="dropcap">P</span>lantain Chips are crunchy Nigerian 
snacks made with either ripe or unripe plantains. When making it with 
ripe plantains, ensure that the plantains are just beginning to ripe and
 are still hard. This is so that they will be crunchy when done.<br />
<a href="http://www.allnigerianrecipes.com/snacks/plantain-chips.html#plantainchipsvideo">How to Make Plantain Chips [Video]</a><br />
Plantain Chips made with unripe plantains are bright yellow while 
those made with ripe plantains are deep yellow in colour. Please note 
that we do not make these with bananas. We do not cook, fry or roast 
bananas in Nigeria.<br />
I have never baked Plantain Chips in the oven neither have I seen 
that done. You can try that and see how it goes if you do not want to 
deep-fry it.<br />
<h2>
Ingredients</h2>
<ul>
<li>Ripe/Unripe Plantain</li>
<li>Vegetable Oil: enough for deep frying.</li>
<li>Salt to taste</li>
</ul>
Note: When making plantain chips with ripe plantains, ensure that the
 plantains are just beginning to ripe and still very hard. Soft 
plantains never get crunchy if used for this snack.<br />
<h2>
Before you fry the plantain</h2>
<ol>
<li>Wash and peel the plantains.</li>
<li>Thinly slice the plantains into a bowl of water. It is advisable 
to use a vegetable slicer to slice the plantains. The water helps 
prevent the plantain slices from changing colour.</li>
<li>When done, add salt to taste and stir.</li>
<li>Transfer the plantain slices to a sieve to drain the water.</li>
</ol>
<h2>
Frying Directions</h2>
<ol>
<li>Heat some vegetable oil till hot.</li>
<li>Put the slices of plantain into the oil in such a way that they are not stuck together. See the video for how I do this.</li>
<li>Stir till the plantains are bright yellow and crunchy. If using ripe plantains, they will be deep yellow.</li>
<li>Transfer the plantain slices to a sieve lined with paper towels.</li>
<li>Store in air-tight containers when they have cooled down completely and munch away whenever you want.</li>
</ol>
<a href="http://www.blogger.com/blogger.g?blogID=277786776962857030" name="plantainchipsvideo"></a>  
Plantain chips made with unripe plantains hardly absorb any oil while
 those made with ripe plantains absorb some of the vegetable oil during 
the frying process.<br />
<div style="text-align: center;">
<b>PRINCE AYANLOWO OLATUNJI AYOBAMI</b> </div>
</div>

How to Make Plantain Chips

Unknown 0 04:04

Plantain Chips Plantain Chips are crunchy Nigerian snacks made with either ripe or unripe plantains. When making it with ripe plantains, ensure that the plantains are just beginning to ripe and are still hard. This is so that they will be crunc… Read more »

06Jun2013

How to make Nigerian Asun

Unknown 0 04:03

<div dir="ltr" style="text-align: left;" trbidi="on">
<h1>
Asun: Spicy Barbecued Goat Meat</h1>
<hr class="thin" />
<img align="left" alt="nigerian asun recipe" border="0" class="c20" height="150" src="http://www.allnigerianrecipes.com/images/asun.jpg" width="200" />

Asun is a Yoruba delicacy that you will always see in the Small Chops section at every <i>owa mbe</i>.<br />
<a href="http://www.allnigerianrecipes.com/small-chops/asun.html#asunvideo">How to make Nigerian Asun [Video]</a><br />
It is simply grilled/barbecued goat meat with lots of pepper. I usually prepare this the way I prepare my <a href="http://www.allnigerianrecipes.com/small-chops/nigerian-peppered-gizzards.html" title="Nigerian Peppered Gizzard">Nigerian Peppered Gizzards</a>.<br />
<br />
<h2>
Ingredients for Asun</h2>
<ul>
<li>1.2kg (2.6 lbs) goat meat (cut with the skin)</li>
<li>2 <a href="http://www.allnigerianrecipes.com/images/habanero-pepper.jpg" target="_blank">habanero peppers</a> (or to your taste)</li>
<li>1 medium onion</li>
<li>3 big stock cubes</li>
<li>1 teaspoon thyme</li>
<li>Salt (to taste)</li>
<li>1 cooking spoon vegetable oil</li>
<li>Black pepper (optional)</li>
</ul>
<h3>
To garnish</h3>
<ul>
<li>1 medium onion</li>
<li>1 small green bell pepper</li>
<li>1 small red bell pepper</li>
</ul>
<h2>
Before you make Asun</h2>
<ol>
<li>Cut the goat meat into big chunks. Make sure you cut the chunks 
with the goat skin. If the skin is not there, it won't be the real deal 
Asun.</li>
<li>Wash and put the goat meat chunks in a bowl.</li>
<li>Add the thyme and black pepper; crush and add the stock cubes. 
Feel free to add other spices and ingredients that you use to marinate 
meat.</li>
<li>Mix the spices and the goat meat by gently rubbing with your hands.</li>
<li>Cover the bowl with a thin film. Put in the fridge and leave to marinate for about 1 hour</li>
<li>In my opinion, marinating beef and other kinds of meat is 
completely optional so you can skip the marinating process and go 
straight to cooking the goat meat.</li>
<li>Pound or blitz the habanero (scotch bonnet) peppers and set aside.</li>
<li>Cut 1 onion into 4 big chunks.</li>
</ol>
<h2>
Making the Asun</h2>
<ol>
<li>After about 1 hour or the number of hours you chose to marinate 
the goat meat, put the meat in a pot. Use a pressure cooker if you have 
one because goat meat is quite tough and you will save lots of gas and 
electricity.</li>
<li>Pour water to just half of the level of the goat meat, add the 
big chunks of onion and start cooking at medium heat. You do not want a 
lot of water because you want the water to dry up by the time the goat 
meat is well done.</li>
<li>When the goat meat is well done, remove the big chunks of onions and add salt to taste.</li>
<li>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 goat meat stock.</li>
<li>Lay the goat meat flat on your oven rack.</li>
<li>Grill/Broil in the oven at 180°C or 350°F till the meat is brown 
all over. You will need to turn them from time to time. The meat should 
not be dry. This takes a maximum of 15 minutes with my oven.</li>
<li>While you are grilling the meat, wash, cut and thread the green 
bell pepper, red bell pepper and the remaining onion on toothpicks.</li>
<li>When the meat it well grilled/broiled, heat the vegetable oil in a dry clean pot.</li>
<li>Add the pepper and the thick stock from cooking the meat (if any) and fry for a bit.</li>
<li>Add the grilled goat meat.</li>
<li>Stir very well till the pepper is evenly distributed on the goat 
meat. The vegetable oil ensures that this happens and gives the Asun a 
nice glow.</li>
<li>That's it! Serve with the threaded vegetables.</li>
</ol>
<a href="http://www.blogger.com/blogger.g?blogID=277786776962857030" name="asunvideo"></a>
If you are entertaining guests or having dinner with the family, serve with <a href="http://www.allnigerianrecipes.com/plantain/fried-plantain.html">Fried Plantains</a> or <a href="http://www.allnigerianrecipes.com/rice/nigerian-jollof-rice.html">Jollof Rice</a>.<br />
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.<br />
<div style="text-align: center;">
<b>PRINCE AYANLOWO OLATUNJI AYOBAMI</b> </div>
</div>

How to make Nigerian Asun

Unknown 0 04:03

Asun: Spicy Barbecued Goat Meat Asun is a Yoruba delicacy that you will always see in the Small Chops section at every owa mbe. How to make Nigerian Asun [Video] It is simply grilled/barbecued goat meat with lots of pepper. I usually prepare this … Read more »

06Jun2013

How to Make Nigerian Egg Roll

Unknown 0 04:01

<div dir="ltr" style="text-align: left;" trbidi="on">
<h1>
How to Make Nigerian Egg Roll</h1>
<hr class="thin" />
<a href="http://www.allnigerianrecipes.com/images/egg-roll.png" target="_blank" title="Nigerian Egg Roll">
<img align="left" alt="nigerian egg roll" border="0" class="c20" height="150" src="http://www.allnigerianrecipes.com/images/egg-roll.png" width="200" /> 
</a>

Egg Roll! Egg Roll!! Egg Roll!!! Buy your Egg Roll! If you have ever 
travelled to Lagos from Eastern Nigeria by road, this is one of the 
things you'll hear being shouted by hawkers somewhere from Ore.<br />
<a href="http://www.allnigerianrecipes.com/snacks/egg-roll.html#howtomakenigerianeggrollsvideo">How to Make Nigerian Egg Rolls [Video]</a><br />
I can't remember from where exactly you start hearing these calls 
from the hawkers but I know that this is my favorite thing to hear 
whenever I'm travelling to Lagos by road.<br />
I love those perfectly oval Nigerian Egg Rolls and I've always 
wondered how they can make such a snack with the Puff Puff pastry 
perfectly covering the eggs.<br />
So on this page, you'll find my attempt to try and replicate that delicious snack.<br />
At first, I tried to make this snack using <a href="http://www.allnigerianrecipes.com/snacks/puff-puff.html" title="Nigerian Puff Puff">Puff Puff</a>
 batter but failed woefully because the batter was too watery for egg 
rolls, the eggs did not pick up enough batter so I ended up with egg 
rolls with very thin puff puff pastry on the outside. In some cases, the
 egg was not fully covered and there were lots of the pastry sticking 
out here and there during frying.<br />
I concluded that the egg rolls must be made from dough so I tried 
again using a sticky dough that I can easily manipulate with my hands.<br />
The result is what you'll see in the video below but I strongly 
believe that the commercial egg roll makers must have a special machine 
for wrapping the dough on the eggs. That's the only way they can 
mass-produce the enormous quantity of egg rolls that are being sold on 
the Lagos/Benin expressway ... lol.<br />
This is only my attempt to make the Nigerian Egg Roll so follow this 
recipe at your own risk :) I say at your own risk because I found that 
getting the insides to be well done is a hit/miss affair for me. Also, I
 guess there's an easier way to make these on a large scale or 
commercially. So for those of you who use my recipes for business, make 
sure you learn how to make egg rolls from an expert before attempting to
 supply these for money.<br />
<h2>
Ingredients</h2>
<ul>
<li>250g of plain flour</li>
<li>15 Eggs (approx)</li>
<li>2 level teaspoons of yeast (the one used in baking bread)</li>
<li>1 level teaspoon of ground nutmeg</li>
<li>Granulated Sugar to taste</li>
<li>½ teaspoon of salt</li>
<li>Lukewarm water (for mixing)</li>
<li>Vegetable Oil (for frying)</li>
</ul>
<h2>
Tips for making Nigerian Egg Rolls</h2>
<ol>
<li>Do mix the dough with lukewarm water.</li>
<li>If your yeast is not as powdered as mine (see video), mix it 
separately with lukewarm water before adding it to the rest of the 
ingredients.</li>
<li>Heat up the oil at any temperature but reduce the heat to low 
before frying the egg rolls. I found that the outsides brown too quickly
 and if the oil is too hot, the insides of your egg roll will not be 
well done by the time the outside is brown or even burnt.</li>
<li>You only need to wrap the egg with a thin dough. If you want to 
make the dough thick so that the egg rolls will be as big as the ones 
sold in Nigeria, the insides will not be done by the time the outside 
starts burning. I tried everything possible, fried it with very low heat
 to no avail so there must be a secret to how the Nigerian ones are 
made. I'm still looking into that. But don't worry too much about the 
thickness, the taste is the same.</li>
</ol>
<a href="http://www.blogger.com/blogger.g?blogID=277786776962857030" name="howtomakenigerianeggrollsvideo"></a>
Watch the video below to see how I made my Nigerian Egg Rolls.<br />
<div style="text-align: center;">
<br />
<b>PRINCE AYANLOWO OLATUNJI</b>

</div>
</div>

How to Make Nigerian Egg Roll

Unknown 0 04:01

How to Make Nigerian Egg Roll Egg Roll! Egg Roll!! Egg Roll!!! Buy your Egg Roll! If you have ever travelled to Lagos from Eastern Nigeria by road, this is one of the things you'll hear being shouted by hawkers somewhere from Ore. How to Make Ni… Read more »

06Jun2013

How to Make Nigerian Egg Roll

Unknown 0 03:53

</div>
</div>

How to Make Nigerian Egg Roll

Unknown 0 03:53

06Jun2013

How to Make Nigerian Puff Puff

Unknown 0 03:49

<div dir="ltr" style="text-align: left;" trbidi="on">
<h1>
How to Make Nigerian Puff Puff</h1>
<hr class="thin" />
<a href="http://www.allnigerianrecipes.com/images/puff-puff.jpg" target="_blank" title="Puff Puff">
<img align="left" alt="puff puff" border="0" class="c20" height="150" src="http://www.allnigerianrecipes.com/images/puff-puff.jpg" width="200" /> 
</a>

<span class="dropcap">N</span>igerian 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.<br />
<a href="http://www.allnigerianrecipes.com/snacks/puff-puff.html#howtomakenigerianpuffpuffvideo">How to Make Nigerian Puff Puff [Video]</a><br />
We leave it to our Nigerian brothers and sisters in the United States
 to tell you how tasty and special this Nigerian snack recipe is. Over 
there, it is rare to go to a party and not eat the Nigerian Puff Puff.<br />
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.<br />
For 250g of Puff Puff, you will need the following ingredients.<br />
<h2>
Ingredients</h2>
<ul>
<li>250g of Plain Flour</li>
<li>2 teaspoons of yeast (the one used in baking bread)</li>
<li>½ teaspoon ground nutmeg</li>
<li>Granulated Sugar to taste</li>
<li>3 pinches of salt</li>
<li>Lukewarm water (for mixing)</li>
<li>Vegetable Oil (for frying)</li>
</ul>
<h2>
Before you make the Nigerian Puff Puff</h2>
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).<br />
<h2>
Directions </h2>
<ol>
<li>Put the floor in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all these together.</li>
<li>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.<br />

</li>
<li>Keep mixing till the batter is smooth but not too watery to flow from a spoon. The mix should be much thicker than <a href="http://www.allnigerianrecipes.com/snacks/pancake.html">pancake</a> batter (see video below).</li>
<li>Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl (see video).</li>
<li>Leave to rise for about 45 minutes. When OK to fry, the Puff Puff
 batter should have risen in quantity and will have some air bubbles.</li>
<li>Pour some oil in a deep 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.<br />

<blockquote>
<b>Note:</b> The oil should be at least 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 <a href="http://www.allnigerianrecipes.com/snacks/pancake.html">Pancakes</a>. lol</blockquote>
</li>
<li>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.</li>
<li>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.</li>
<li>Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.</li>
<li>Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.</li>
<li>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.</li>
</ol>
<a href="http://www.blogger.com/blogger.g?blogID=277786776962857030" name="howtomakenigerianpuffpuffvideo"></a>
That's how the Nigerian Puff Puff is made.<br />
<br />
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<div style="text-align: center;">
<b>PRINCE AYANLOWO OLATUNJI AYOBAMI</b></div>
</div>

How to Make Nigerian Puff Puff

Unknown 0 03:49

How to Make Nigerian Puff Puff Nigerian 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. How to Make Nigerian Puff Puff [Video]… Read more »

06Jun2013

How To Make PIZZA

Unknown 0 03:40

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<h1 class="entry-title fn" itemprop="name">
Homemade Pizza</h1>
<div class="entry-meta">
<span class="entry-commentcount"><a href="http://www.simplyrecipes.com/recipes/homemade_pizza/#comments" title="Comments on Homemade Pizza">115</a> | </span>
                <br />
<div class="posted">
Posted by <span class="author vcard"><a class="url fn n" href="http://www.simplyrecipes.com/about/">Elise Bauer</a></span> on <a class="byline-date updated" href="http://www.simplyrecipes.com/recipes/homemade_pizza/" rel="bookmark" title="1:22 am"><time class="entry-date" datetime="2007-01-08T01:22:03+00:00" pubdate="">January 8, 2007</time></a></div>
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<a class="sn_pin" href="http://pinterest.com/pin/create/button/?url=http://www.simplyrecipes.com/recipes/homemade_pizza/&media=http://www.simplyrecipes.com/wp-content/uploads/2007/01/pizza.jpg?ea6e46&description=Homemade%20Pizza%20Recipe%20%7C%20Simply%20Recipes" target="_blank"><span class="pin_button"></span></a><img alt="Homemade Pizza (photo)" class="photo wp-post-image" height="246" itemprop="image" src="http://www.simplyrecipes.com/wp-content/uploads/2007/01/pizza.jpg?ea6e46" width="360" /></div>
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<div class="recipe-description" itemprop="description">
What to
 do when your 8-year old nephew comes to visit? Make pizza, of course! 
Well, not of course, actually. I didn’t think of it until we exhausted 
Sorry, Monopoly, and gin rummy. But it did turn out to be a brilliant 
idea as dad had just received a baking stone for Christmas, and my 
nephew Austin loves pizza. I told him if he helped me make it and <a href="http://www.flickr.com/photos/elisebauer/sets/72157594462102254/">didn’t make too many faces</a>
 I would put him on my website and he would be famous. That seemed to 
get his attention. He thought the dough was “slimy and gross” but he 
loved picking his own toppings, and the finished product was “awesome”.<br />
<span id="more-4239"></span>

The following method I patched together from recipes in both <a href="http://www.amazon.com/gp/product/0743246268/ref=as_li_ss_tl?ie=UTF8&tag=elisecom&linkCode=as2&camp=1789&creative=390957&creativeASIN=0743246268">Joy of Cooking</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=0743246268" style="border: none !important; margin: 0px !important;" width="1" /> and Cook’s Illustrated’s <a href="http://www.amazon.com/gp/product/0936184744/ref=as_li_ss_tl?ie=UTF8&tag=elisecom&linkCode=as2&camp=1789&creative=390957&creativeASIN=0936184744">The Best Recipe</a>.<img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=&l=as2&o=1&a=0936184744" style="border: none !important; margin: 0px !important;" width="1" />
 I made two batches of dough, four pizzas in all, with varied toppings. 
Next time I’ll be a bit more patient with stretching out the dough so I 
can get it even thinner. Look to the end of this post for some excellent
 links about pizza from other food bloggers.</div>
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<h2>
Homemade Pizza Recipe</h2>
<div class="recipe-meta">
<ul>
<li class="recipe-prep"><span class="recipemeta-label">Prep time:</span> <span class="preptime" itemprop="prepTime">2 hours<span class="value-title" title="PT02H00M"></span></span></li>
<li class="recipe-cook"><span class="recipemeta-label">Cook time:</span> <span class="cooktime" itemprop="cookTime">30 minutes<span class="value-title" title="PT00H30M"></span></span></li>
</ul>
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<div class="entry-details" id="recipe-ingredients">
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<h3>
Ingredients</h3>
<i>Pizza Dough:  Makes enough dough for two 10-12 inch pizzas</i><br />
<ul>
<li class="ingredient" itemprop="ingredients">1 1/2 cups warm water (105°F-115°F)</li>
<li class="ingredient" itemprop="ingredients">1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)</li>
<li class="ingredient" itemprop="ingredients">3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)</li>
<li class="ingredient" itemprop="ingredients">2 Tbsp olive oil</li>
<li class="ingredient" itemprop="ingredients">2 teaspoons salt</li>
<li class="ingredient" itemprop="ingredients">1 teaspoon sugar</li>
</ul>
<i>Pizza Ingredients</i><br />
<ul>
<li class="ingredient" itemprop="ingredients">Olive oil</li>
<li class="ingredient" itemprop="ingredients">Cornmeal (to slide the pizza onto the pizza stone)</li>
</ul>
<ul>
<li class="ingredient" itemprop="ingredients"><a href="http://www.simplyrecipes.com/recipes/basic_tomato_sauce/">Tomato sauce</a> (purée)</li>
<li class="ingredient" itemprop="ingredients">Mozzarella or Parmesan cheese, shredded</li>
<li class="ingredient" itemprop="ingredients">Feta cheese</li>
<li class="ingredient" itemprop="ingredients">Mushrooms, thinly sliced</li>
<li class="ingredient" itemprop="ingredients">Bell peppers, stems and seeds removed, thinly sliced</li>
<li class="ingredient" itemprop="ingredients">Italian sausage, cooked ahead</li>
<li class="ingredient" itemprop="ingredients">Chopped fresh basil</li>
<li class="ingredient" itemprop="ingredients">Pesto</li>
<li class="ingredient" itemprop="ingredients">Pepperoni, thinly sliced</li>
<li class="ingredient" itemprop="ingredients">Onions, thinly sliced</li>
<li class="ingredient" itemprop="ingredients">Sliced ham</li>
</ul>
<i>Special equipment needed</i><br />
<ul>
<li class="ingredient" itemprop="ingredients">A <a href="http://astore.amazon.com/elisecom/detail/B0000E1FDA/105-8841845-6881209">pizza stone</a>, highly recommended if you want your pizza dough to be crusty</li>
<li class="ingredient" itemprop="ingredients">A <a href="http://astore.amazon.com/elisecom/detail/B00004S1D6/105-8841845-6881209">pizza peel</a> or a flat baking sheet</li>
<li class="ingredient" itemprop="ingredients">A <a href="http://astore.amazon.com/elisecom/detail/B0000E2GYL/105-8841845-6881209">pizza wheel</a> for cutting the pizza, not required, but easier to deal with than a knife</li>
</ul>
</div>
<div class="entry-details instructions" id="recipe-method">
<h3>
Method</h3>
<div itemprop="recipeInstructions">
<h4>
Making the Pizza Dough</h4>
<b>1</b>  In the large bowl of a heavy duty electric mixer (such as a
 Kitchen Aid), add the warm water.  Sprinkle on the yeast and let sit 
for 5 minutes until the yeast is dissolved.  Stir to dissolve completely
 if needed at the end of 5 minutes.<br />
<img alt="pizza-1.jpg" class="floatimgleft" height="133" src="http://www.simplyrecipes.com/photos/pizza-1.jpg?ea6e46" width="200" /><br />
<b>2</b> Attach a mixing paddle to the mixer.  Mix in the olive oil, 
flour, salt and sugar on low speed for about a minute.  Remove the 
mixing paddle and replace with a dough hook.  Knead using the mixer and 
dough hook, on low to medium speed, until the dough is smooth and 
elastic, about 10 minutes.  If you don't have a mixer, you can mix and 
knead by hand. If the dough seems a little too wet, sprinkle on a bit 
more flour.<br />
<img alt="pizza-2.jpg" height="133" src="http://www.simplyrecipes.com/photos/pizza-2.jpg?ea6e46" width="200" /> <img alt="pizza-3.jpg" height="133" src="http://www.simplyrecipes.com/photos/pizza-3.jpg?ea6e46" width="200" /><br />
<b>3</b> Place ball of dough in a bowl that has been coated lightly with
 olive oil.  Turn the dough around in the bowl so that it gets coated 
with the oil.  Cover with plastic wrap.  Let sit in a warm place 
(75-85°F) until it doubles in size, about 1 to 1 1/2 hours (or several 
hours longer, a longer rise will improve the flavor).  If you don't have
 a warm spot in the house you can heat the oven to 150 degrees, and then
 turn off the oven.  Let the oven cool till it is just a little warm, 
then place the bowl of dough in this warmed oven to rise. <br />
At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.<br />
<h4>
Preparing the Pizzas</h4>
<b>1</b> Place a pizza stone on a rack in the lower third of your 
oven.  Preheat the oven to 450°F for at least 30 minutes, preferably an 
hour.<br />
<b>2</b> Remove the plastic cover from the dough and punch the dough 
down so it deflates a bit.  Divide the dough in half.  Form two round 
balls of dough.  Place each in its own bowl, cover with plastic and let 
sit for 10 minutes.<br />
<b>3</b> Prepare your desired toppings.  Note that you are not going 
to want to load up each pizza with a lot of toppings as the crust will 
end up not crisp that way.  About a third a cup each of tomato sauce and
 cheese would be sufficient for one pizza.  One to two mushrooms thinly 
sliced will cover a pizza.<br />
<img alt="pizza-4.jpg" height="133" src="http://www.simplyrecipes.com/photos/pizza-4.jpg?ea6e46" width="200" /> <img alt="pizza-5.jpg" height="133" src="http://www.simplyrecipes.com/photos/pizza-5.jpg?ea6e46" width="200" /><br />
<b>4</b> Working one ball of dough at a time, take one ball of dough 
and flatten it with your hands on a slightly floured work surface.  
Starting at the center and working outwards, use your fingertips to 
press the dough to 1/2-inch thick.  Turn and stretch the dough until it 
will not stretch further.  Let the dough relax 5 minutes and then 
continue to stretch it until it reaches the desired diameter - 10 to 12 
inches.  Use your palm to flatten the edge of the dough where it is 
thicker.  You can pinch the very edges if you want to form a lip.<br />
<img alt="austin-pizza.jpg" class="floatimgleft" height="200" src="http://www.simplyrecipes.com/photos/austin-pizza.jpg?ea6e46" width="133" /><br />
<b>5</b> Brush the top of the dough with olive oil (to prevent it 
from getting soggy from the toppings).  Use your finger tips to press 
down and make dents along the surface of the dough to prevent bubbling. 
 Let rest another 5 minutes.  <br />
Repeat with the second ball of dough.<br />
<img alt="pizza-6.jpg" height="133" src="http://www.simplyrecipes.com/photos/pizza-6.jpg?ea6e46" width="200" /> <img alt="pizza-7.jpg" height="133" src="http://www.simplyrecipes.com/photos/pizza-7.jpg?ea6e46" width="200" /><br />
<b>6</b> Lightly sprinkle your pizza peel (or flat baking sheet) with
 corn meal.  Transfer one prepared flattened dough to the pizza peel.  
If the dough has lost its shape in the transfer, lightly shape it to the
 desired dimensions.<br />
<img alt="pizza-8.jpg" height="133" src="http://www.simplyrecipes.com/photos/pizza-8.jpg?ea6e46" width="200" /> <img alt="pizza-9.jpg" height="133" src="http://www.simplyrecipes.com/photos/pizza-9.jpg?ea6e46" width="200" /><br />
<b>7</b> Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.<br />
<img alt="pizza-10.jpg" class="floatimgleft" height="133" src="http://www.simplyrecipes.com/photos/pizza-10.jpg?ea6e46" width="200" /><br />
<b>8</b> Sprinkle some cornmeal on the baking stone in the oven 
(watch your hands, the oven is hot!).  Gently shake the peel to see if 
the dough will easily slide, if not, gently lift up the edges of the 
pizza and add a bit more cornmeal.  Slide the pizza off of the peel and 
on to the baking stone in the oven.  Bake pizza one at a time until the 
crust is browned and the cheese is golden, about 10-15 minutes.  If you 
want, toward the end of the cooking time you can sprinkle on a little 
more cheese.</div>
<b>Yield:</b> <span class="yield" itemprop="recipeYield">Makes 2 10-12-inch pizzas.</span><br />
<div style="text-align: center;">
<span class="yield" itemprop="recipeYield"><b>PRINCE AYANLOWO OLATUNJI AYOBAMI </b></span></div>
</div>
</div>

How To Make PIZZA

Unknown 0 03:40

Homemade Pizza 115 | Posted by Elise Bauer on January 8, 2007 What to do when your 8-year old nephew comes to visit? Make pizza, of course! Well, not of course, actually. I didn’t think of it until we exhausted Sorry, Monopoly, … Read more »

06Jun2013

How to Make Nigerian Chin Chin

Unknown 0 03:29

<div dir="ltr" style="text-align: left;" trbidi="on">
<h1>
How to Make Nigerian Chin Chin</h1>
<hr class="thin" />
<img align="left" alt="chin chin" border="0" class="c20" height="150" src="http://www.allnigerianrecipes.com/images/chin-chin.jpg" width="200" />

<span class="dropcap">C</span>hin Chin is the crunchy deep-fried 
snack that originated from Nigeria. It is an ideal light refreshment for
 you and your guests. The Nigerian Chin Chin can last for weeks if 
stored in an airtight container.<br />
<a href="http://www.allnigerianrecipes.com/snacks/chin-chin.html#howtomakenigerianchinchinvideo">How to Make Nigerian Chin Chin [Video]</a><br />
With no baking involved in this recipe, Chin Chin is one of the easiest Nigerian snacks to make.<br />
<br />
To make some Nigerian Chin Chin, you will need the following ingredients.<br />
<h2>
Ingredients for Soft Chin Chin</h2>
<ul>
<li>1kg of Plain Flour</li>
<li>150ml of milk / 150g of powdered milk</li>
<li>275g of granulated sugar</li>
<li>250g of margarine</li>
<li>2 medium sized nutmegs | 2 teaspoonfuls of ground nutmeg</li>
<li>Vegetable Oil (for frying)</li>
</ul>
<h2>
<i>If you want the Chin Chin really crunchy, use the following quantities of ingredients</i></h2>
<ul>
<li>1kg of Plain Flour</li>
<li>75ml of milk / 75g of powdered milk</li>
<li>200g of granulated sugar</li>
<li>125g of margarine</li>
<li>2 medium sized nutmegs | 2 teaspoonfuls of ground nutmeg</li>
<li>Vegetable Oil</li>
</ul>
<h2>
Directions </h2>
<ol>
<li>Mix the milk and sugar in a bowl and leave to soak.<br />

<blockquote>
<b>Note:</b> If you are using powdered milk, mix the milk 
and sugar. Then add 150ml of water for soft chin chin (75ml of water for
 crunchy chin chin), mix and leave to soak.<br />
One way to get the sugar to dissolve fast is to grind it in a dry mill before mixing it with other ingredients.</blockquote>
</li>
<li>In a separate bowl, mix the ground nutmeg and flour, then rub the
 margarine into the flour till it has mixed well with the flour, leaving
 no lumps.</li>
<li>Add the sugar/milk mixture to the margarine/flour mixture and mix by hand till a smooth dough is achieved.</li>
<li>Place the dough on a flat surface and start kneading gently with a dough roller.</li>
<li>When the dough is flat, <a href="http://www.allnigerianrecipes.com/images/cut-chin-chin.jpg" target="_blank">cut</a> into desired sizes.</li>
<li>Deep-fry in hot vegetable oil.</li>
<li>While frying, continuously stir the chin chin till you get a golden brown color.</li>
<li>Scoop the fried pieces onto a flat tray to dry and cool down quickly.</li>
<a href="http://www.blogger.com/blogger.g?blogID=277786776962857030" name="howtomakenigerianchinchinvideo"></a>
<li>When the chin chin had cooled down completely, store in a dry, airtight container.</li>
</ol>
<br />
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</tr>
</tbody></table>
<div style="text-align: center;">
<b>BY PRINCE AYANLOWO OLATUNJI AYOBAMI</b></div>
<br /></div>

How to Make Nigerian Chin Chin

Unknown 0 03:29

How to Make Nigerian Chin Chin Chin Chin is the crunchy deep-fried snack that originated from Nigeria. It is an ideal light refreshment for you and your guests. The Nigerian Chin Chin can last for weeks if stored in an airtight container. How t… Read more »

06Jun2013

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