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

How to Make Nigerian Cake N igerian cake is simple and sweet. There's not a lot going on in the cake but it tastes delicious. No c...

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>
<br />
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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 />
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<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

How to Make Whole Wheat Bread Tutorial By Laura · Sep,24 2009 Besides making Sourdough Bread , this is my favorite, simple 100% Whole ...

How to Make Nigerian Pancake

Unknown 0 07:59

How to Make Nigerian Pancake

Home >> Snacks Recipes >> Pancake a.k.a. Diet How to Make Nigerian Pancake T his is a simple recipe for the thin, delic...

How to Make Club Sandwich Naija Style

Unknown 0 07:58

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<h1>
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

Club Sandwich, Naija Style C lub Sandwich may not be originally from Nigeria but Club Sandwiches are eaten a lot in Nigeria. We have ta...

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 />
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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>
<br />
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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>
<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

Home >> Cakes >> Nigerian Cake How to Make Nigerian Cake N igerian cake is simple and sweet. There's not a lot goi...

How to make Coleslaw

Unknown 0 07:42

How to make Coleslaw

Home >> Salad Recipes >> Coleslaw How to make Coleslaw C oleslaw simply means cabbage salad. It is a blend of finely s...

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 />
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<b>PRINCE AYANLOWO OLATUNJI AYOBAMI</b></div>
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African Salad (Abacha & Ugba)

Home >> Salad Recipes >> African Salad (Abacha & Ugba) African Salad (Abacha & Ugba) My grandmother always told...

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African Salad (Abacha & Ugba)

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