YOGHURT LEMON BERRY CAKE…

YOGHURT LEMON BERRY CAKE 😋

Unlike any other cake , this incomparably moist  yogurt lemon berry cake has a soft, creamy, and buttery crumb. Lightly flavored with fresh lemon and bursting with Greek yogurt and mixed berries, it’s a generous drop of sunshine in a Bundt cake pan. It’s been dubbed one of the best desserts ever.

Why You’ll Love This Yogurt Lemon Berry Cake

  • Supremely moist (other cakes don’t even compare)
  • Soft and almost creamy-tasting crumb
  • Made with 1 cup of Greek yogurt
  • Fresh flavors
  • Filled with tart lemon and sweet berries
  • Convenient– use fresh or frozen berries

And as a welcome bonus, there’s no complicated decorating required. Let the cake cool and drizzle with lemon glaze. She’s a natural beauty!

Ingredients You Need

  1. Cake Flour: Cake flour is lighter than all-purpose flour and, depending on the recipe, produces the best cakes. I tested this recipe with both cake flour and all-purpose flour (varying amounts, too) and 3 cups of cake flour won by a landslide. All-purpose flour was simply too heavy. If needed, use this homemade cake flour substitute.
  2. Baking Powder & Baking Soda: With so many wet ingredients, we need both baking powder and soda to help lift this cake so it’s not overly heavy and flat.
  3. Butter: Butter is the base of this cake. You need 2 sticks of properly softened butter.
  4. Sugar: This is a very large cake, so a lot of sugar is required to sweeten the cake and sufficiently cream the butter.
  5. Eggs: Eggs provide structure, stability, richness, and flavor. I based this recipe off of my cranberry orange Bundt cake and reduced the amount of eggs since we are using so much Greek yogurt and lighter cake flour.
  6. Lemon Zest & Juice: Grab a large fresh lemon and use its zest (around 2 teaspoons, give or take) and lemon juice. You may need a 2nd lemon to yield enough juice. Fresh juice is best. Here is a wonderful inexpensive juicer if you don’t have one.
  7. Greek Yogurt: You’ll notice that I use yogurt or sour cream in a lot of my cake recipes. Both bring a slight tang (very mild) and brilliantly creamy moisture. I tested this cake with nonfat and low fat Greek yogurt, regular yogurt, and sour cream– all were excellent. Greek yogurt added a little more tang and structure, though. It was our favorite.
  8. Vanilla Extract Salt: Both are used for flavor.

Each ingredient is important and has a very specific job.

lemon berry yogurt bundt cake

How to Make Lemon Berry Yogurt Cake

This doesn’t get any easier– from the mixing bowl to the oven in 15 minutes.

  1. Mix dry ingredients together.
  2. Whisk yogurt, lemon juice, and lemon zest together.
  3. Beat butter and sugar together. Then add the vanilla and eggs.
  4. Combine all ingredients.
  5. Fold in the berries.
  6. Spoon batter into Bundt cake pan.
  7. Bake. The cake takes about 1 hour, but check with a toothpick.
  8. Cool for at least 1 hour in the pan. Then invert onto your serving platter and cool completely before icing.
  9. Drizzle with icing.

Expect the creamiest, silkiest cake batter in the entire world

HOT MILK SPONGE CAKE

Hot milk sponge cake

Preparation Time: 10 Minutes

Cook Time: 25 – 30 minutes

Serves: Make 1 two-layer cake

Hot milk sponge cake

Ingredients

300ml (250 g) castor sugar

500ml (280 g) Snowflake cake flour

15ml baking powder

1ml salt

250ml milk

100g butter or margarine

5ml vanilla essence

1  quantity butter icing

4  extra-large eggs

Method

  • Beat eggs and sugar together until light and creamy.
  • Sift flour, baking powder and salt together. Add to egg mixture and fold in lightly until well combined.
  • Heat milk and butter in a small, heavy-based saucepan. Do not boil; stir until butter is melted. Remove from heat and add essence.
  • Add milk mixture to cake mixture and mix well. Spoon mixture into two greased 20 c round cake pans.
  • Bake in a preheated oven at 180 °C for 25 – 30 minutes. Leave in pans for a few minutes before turning out onto a wire rack to cool completely.
  • Sandwich cake layers with half the icing. Use remaining icing to ice top of cake.

OFODA STEW PREPARATION

Ofada Rice and stew is a Nigerian meal native to the Yorubas but in recent times, everyone, especially those in Lagos and environs, has been bitten by the Ofada Rice bug.

Please note that Ofada Stew is the hottest of them all when it comes to Nigerian hot and spicy food. It tastes like Vindaloo (Indian Curry) and is mostly for those who have natural coolers in their mouth to douse the fire that this stew brings to the palate. You can see that you need 40 habanero peppers to prepare a small pot of Ofada Stew (see ingredients below).
Ofada Rice is not very interesting. It is not as posh as the long grain parboiled rice. The “best” part? It has this strong pungent smell when it is being cooked yet everyone wants to eat it! I guess it is because Nigerians have a penchant for all things traditional and home grown. We have a sense of pride in all things Nigerian that we can call our own.

Ingredients for Ofada Stew

Before you cook Ofada Stew

  1. Wash and blend the peppers and the onion. Remember to remove the seeds from the green tatashe or the green bell peppers.
  2. Grind the crayfish and the locust bean seasoning with a dry mill.

Cooking Directions

  1. Cook all the meat and fish with the stock cube till well done.
  2. Pour the pepper blend into a separate pot and cook on high heat till all the water dries up.
  3. Pour the red palm oil into a clean dry pot and bleach till it turns clear. It should look like vegetable oil when done. It took me 12 minutes on low to medium heat to bleach the one in the video below. Your own time may vary depending on the type of heater you have and the quantity of oil.
  4. Leave the oil to cool down a bit then add the boiled pepper puree. Fry till all the water has dried from the pepper.
  5. Add the crayfish and locust bean seasoning, the orisirisi meat and fish and stir well.
  6. Add salt to taste, leave to simmer and it is ready to be served.

Serve with boiled Ofada Rice. To get the full effects, line the plate with uma leaves. You can also use banana leaves.

Tips for bleaching red palm oil

  1. Bleach the palm oil with a clean dry stainless steel pot. Aluminium pots work well too. Never use non-stick pots or enamel pots when bleaching red palm oil.
  2. If possible, use a free flowing pure red palm oil. The congealed almost yellow ones contain some water.
  3. Use low heat when bleaching the oil. This ensures that the oil is not very dark when done.
  4. Do so in a well ventilated area. Turn on your kitchen extractor to remove the smoke as much as possible. Turn off your smoke alarm if any, you don’t want everyone to know that you are cooking Ofada Stew. 
  5. Do not leave the pot unattended because the oil will catch fire if overheated. Check it constantly and turn off the heat once the bleaching is complete.
  6. Do allow the oil to cool down a bit before adding the ingredients. This will prevent hot splashes of oil and will keep your food from burning due to the high temperatures.

HOMEMADE CHICKEN SHAWARMA 😋😋😋😋

Nigerian Shawarma  is the ”Nigerian version’ of the famous Shawarma (made with beef or chicken filling).

This tasty snack has become a popular meal on the streets of Nigeria.

Now I present to you, the most delicious, tasty , mouthwatery, palate-tingling Nigerian  shawarma you can ever get ☺.

This recipe is deliciously addicting and so easy to prepare, that you’ll want to make Shawarma everyday.

All said, this is my Nigerian Chicken Shawarma Recipe. Enjoy!

INGREDIENTS FOR HOMEMADE CHICKEN SHAWARMA

  • 2 Chicken breasts(de-boned/boneless)
  • 2 Chicken Thighs(a.k.a Chicken laps)(de-boned/boneless)(You can also use de-boned/boneless beef )
  • 6+ Shawarma bread(either pita bread/flour tortilla wraps)
  • 1 small sized Cabbage(cut into thin strips)
  • 3 medium sized Carrots(grated or cut into thin strips)
  • 1 large Cucumber(cut into thin strips&circles)
  • 2 big Tomatoes(cut into thin strips)
  • 1 medium sized Onions(cut into thin strips)
  • Ketchup
  • Mayonnaise 1 Tablespoon Vegetable /olive oil(for stir frying)

For the marinade:

  • 1 teaspoon thyme
  • 2 teaspoon curry(I used ducros brand)
  • 1 teaspoon onion powder/2 teaspoons minced onions
  • 1 teaspoon garlic powder/2 teaspoons minced garlic
  • 1 large chicken stock cube/bouillon cube(crushed into powder)
  • Half a teaspoon black pepper
  • Chilli pepper to taste
  • Salt to taste(optional because the stock cube already contains salt)
  • 1 Tablespoon Vegetable /Olive oil

Preparation:

  1. Wash and cut the vegetables into thin strip(if you haven’t done that yet) and set aside.  Also Cut the chicken or beef into thin strips and set aside.  Tip: I always recommend,using a combination of Chicken thighs&Breasts,because the fat from the thighs adds extra flavor and compliments the taste of the chicken breast.
  2.  Place the chicken strips into a bowl, add the marinade and mix thoroughly until well incorporated. Then cover and store in the fridge for 2 to 24 hours(depending all how much time you have).  TipI actually don’t wait 24 hours, I just  store overnight or for 2-3 hours,but I realized that the longer the meat marinades, the better it tastes.
  3.  In a pan, heat up a tablespoonful of oil.  Add the marinated chicken/beef & stir fry until juicy and brown. Scoop unto a plate and set aside.

 Mix some mayonnaise and ketchup together(”mayo-ketch” spread).
Place a shawarma bread on a clean flat surface and cut into two equal sizes(that’s if you are using a large pita bread).

  But if using a very flat bread or tortilla wraps, simply, spread the ”mayo-ketch” on it and then fill it with the sliced vegetables on one end and Sprinkle some chili pepper(optional)

Then fold the bread, tuck in the edge, and roll to form a shawarma wrap…yummyyyy!

  Tip: if you want to warm it up a bit, place on a heated pan for 3 minutes(the closed edge facing the pan). If you have a microwave or sandwich maker, feel free to use those too.

And your Homemade Nigerian Chicken Shawarma is ready… Enjoy!

Quick Note: There are several breads used for making shawarma; which includes, Pita bread,Naan breadflour tortilla wraps and a lot more. Just make use of any one you have… it also tastes great in sliced bread(sandwich bread) and our local Agege bread☺ ..yes oo!…

EGUSI SOUP

Egusi soup is one of the most popular soups, if not the most popular for all Nigerians and non-Nigerians that like Nigerian fufu recipes.Egusi Soup is a finger-licking good Nigerian soup made with a white variety of pumpkin seeds. It is spicy, nutty with exotic African flavors and in this recipe we are going to use the cooking method and we have other methods listed below.

  • Fried Egusi Soup: where the Egusi is fried in palm oil before other ingredients are added. I also call this one the Oil Before Egusi Method.
  • Akpuruakpu Egusi: where the ground egusi is molded into balls and cooked in the soup such that you will be eating the egusi balls like meat while enjoying the meal. The surrounding egusi in the soup is prepared using the caking method. Go check it out.

Ingredients

  • 4½ cups (600g) Egusi (Melon) seeds
  • 2 cooking spoons red palm oil
  • Beef: Best cut and Shaki (cow tripe)
  • Fish: Dry Fish and Stock Fish
  • 3 tablespoons ground crayfish
  • Pepper and Salt (to taste)
  • Vegetable: Nigerian pumpkin leaves, spinach or bitter leaves
  • 3 small stock cubes
  • 1 Ogiri Okpei (traditional locust bean seasoning: optional)

Important cooking equipment

  • Spice grinder for grinding egusi (melon) seeds:

COOKING DIRECTION

  1. Before preparing the soup, soak the dry fish for about half an hour. If you are using the very tough stockfish, boil it for 20 minutes and leave in the pot with the hot water to soak for about an hour. If using the softer stockfish, you can just soak them in cool water till you can break them apart with your hands.
  2. When the fish and stockfish are soft, debone and break them into sizeable chunks.
  3. Grind the egusi with a dry mill. Grind the crayfish and cut the fress pepper separately and set aside. Wash the vegetable to be used. Cut into tiny pieces.
  4. Boil the shaki, stock fish and dry fish in 1 litre of water with the knorr cubes till they are well done. First sign of a done shaki is that the cuts will start curling on itself.
  5. Wash the beef to be used for the soup, add it to the pot and cook on medium heat till done. As soon as the shaki, fish and meat are done, remove them from the stock (water used in cooking the meat and fish) and place in a different pot or plate.
  6. Add the ground egusi to the stock and stir. If the stock from cooking your meat and fish is not enough to give you a medium consistency, add some water to get the consistency of evaporated milk or a bit thicker. It will not be as smooth as evaporated milk though.
  7. Cover and cook till the egusi cakes. Stir and add a little bit more water. Watch it closely so that it does not burn.
  8. Repeat step 3, adding only a small quantity of water at a time. After about 25 minutes, you will notice the clear egusi oil coming to the surface of the soup.
  9. Add the red palm oil and leaves (ugu or bitter leaf), pepper and salt to taste and cook for about 7 minutes. You know it is good to continue when the palm oil and egusi forms a good blend of light yellow color.
  10. Add the cooked meat and fish. If using pumpkin leaves or any other soft vegetable, add it at this time and stir the soup.
  11. Add salt to your taste, stir and leave to simmer for 2 minutes maximum.
  12. Turn off the heat. Leave to stand for about 5 minutes before serving.

Your Egusi soup is ready and you can serve it with,Garri, semolina fufu, cassava fufu or pounded yam…

FISH PEPPER SOUP(CATFISH)

Catfish pepper soup is one of the easiest and fastest to cook in the repertoire of Nigerian pepper soup but it is also very easy to mess up. It is an unforgiving soup and demands concentration, good timing and attention. Catfish is usually the fish of choice and I believe it is because it is predominant in Nigerian rivers and is the most farmed species of fish in Nigeria. It doesn’t have too many loose and threatening pieces of bone. One of my greatest fears in life is fishbone, fishbone and I, we have a history.

Even if you can get Nigerian Pepper Soup in any road side restaurant, you’ll need to dig deep to find restaurants where you can have the correct Point & Kill.
So why is it called Point & Kill? LOL Usually when a group of guests arrive at these exclusive bars and order Catfish Pepper Soup, at least one of the group will need to go to a big bowl where some live catfish are swimming around and point out a catfish. The catfish will then be killed in the guest’s presence and taken away for preparation. So you see; you point and it is killed for you! lol

Ingredients for Catfish Pepper Soup

Alternative Ingredients for Catfish Pepper Soup

  1. Conger Eel (Congrio in Spanish) is a good alternative to catfish. When buying the Conger Eel, ensure you buy the part towards the tail so that the fish cuts will not have big holes in them.
  2. Parsley is a good alternative to scent leaves.

For grinding the ehu seeds, you will need:

  • A spice/coffer grinder: 

Before you cook the Nigerian Catfish Pepper Soup

  1. To prepare Cat Fish Pepper Soup, wash and cut the cat fish into 1-inch thick slices. Boil some hot water and pour on the pieces of fish, stir and remove immediately. This toughens the skin of the fish so that it does not fall apart during cooking.
  2. Now it is time to prepare the ‘secret’ ingredient. Using an old frying pan, roast the Ehu seeds (stirring constantly) till you can smell it. Don’t worry you will know when it is OK to take it off because it has a distinctive aroma. Another way to know that it is OK is to take one of the seeds and try to remove the outer membrane. If the membrane comes off easily, then the Ehu is done.
  3. Peel off the membrane from all the Ehu seeds and grind with a dry mill.
  4. Cut the onions into tiny pieces.
  5. Wash and pick the scent leaves and tear them up with your fingers into small pieces.

Cooking Directions

  1. Place the pieces of fish in a pot and pour water to just cover the fish, add the stock cubes and bring to the boil.
  2. Once it starts to boil add the ground ehu, onions, habanero pepper and scent leaves and continue cooking.
  3. Once the catfish is done, add salt to taste and leave to simmer for about 5 minutes and it’s ready!

Catfish Pepper Soup should always be served hot. It can be eaten alone with a chilled drink. I love to eat it with AgidiBoiled White Rice or Boiled Yam.

PARTY JOLLOF RICE

The Nigerian rice recipe discussed here is the classic Nigerian Jollof Rice prepared at parties. This is the most popular Nigerian rice recipe. This is why you will always see it in parties. It is quite easy to prepare if you follow the simple steps.

If you are a Nigerian or living in ”Naija” I bet you already know that. But if you are new here, this is one meal that I’ll recommend to anyone who has never tasted a Nigerian dish . 

 This Party Jollof rice is quite easy to prepare and if you follow the basic recipe and the steps on this page , you can never go wrong . I could go ahead and bore you with stories of Nigerians and our love for OUR jollof rice and also of how a world famous chef was called out online for adding coriander, parsley and whole lemon to his jollof rice recipe.

There are three main methods of cooking party jollof  rice; the hob, firewood and the oven method. The hob and oven methods are more common in these parts but the hob is a better method for cooking party Jollof rice.

Party Jollof Rice Ingredients:

  • 2 cups (approx. 500 grams)Precooked long grain  rice
  • 5 Tablespoonful tomato paste(very important)
  • 4 whole tomatoes
  • 1 red bell pepper (tatashe)
  • 2 scotch bonnets peppers/atarodo
  • 100ml vegetable oil
  • About 600ml Meat or Chicken stock
  • A small onion (sliced)
  • 1 tablespoonful ground crayfish(optional)
  • ½ teaspoon each of Thyme and curry
  • 2 small Bay leaves (optional)
  • 1 teaspoon salt to taste
  • 1 stock cube
  • Water, as needed(details in recipe below)

Cooking Directions for party Jollof Rice:

<<Before cooking Nigerian Jollof Rice>>

*Parboil(precook) the Rice and set aside..
TIP: Parboiling the rice, helps to start the cooking process and gets rid of them excess starch in the rice, usually makes the rice grains to clump together (a.k.a Soggy rice).

*Cook and fry/grill your meat ( beef/chicken/turkey )… and set aside the broth or stock

Now to cook the ParJollof Rice:

1.  First, prepare a little stew or sauce .
Do this by blending the fresh tomatoes and peppers together;then dry out excess liquid by boiling in a pot for few minutes. ..if you already have tomato stew you can skip this step.
Then, Place a pot on heat, add some oil, add chopped onions, fry a bit and then add the blended tomatoes & pepper mix, fry for about 10 minutes and then add the tomato puree.
Cook until the tomato loses its sour taste and the oil begin to rise to the top.

TipThe use of the concentrated tomato paste is IMPORTANT if you want to get that deep reddish-orange color and taste of the party jollof rice.

2. Now Scoop out about a quarter of the stew and set it aside for later use.

3. Add the meat or chicken stock to the pot and leave to boil on high heat for 5-10 minutes. Then add the thyme, curry, stock cubes, salt to taste… and any other seasoning you like, and boil for 5 minutes.

    TIP: This is another important step in cooking Nigerian Jollof Rice. If the stock isn’t hot enough before adding the precooked(parboiled) Rice, the rice will soak up the cold water, become soggy and even get burnt before it is done cooking..Eeeww, we don’t want that right?

4. Next, add the parboiled rice and mix thoroughly; the liquid in the pot should  be at the same level as the rice in the pot…you  can add more water if the meat or chicken stock isn’t enough.
Cover the pot and leave the rice to cook on low to medium heat. High heat will burn the rice before it is well cooked.
 If you’re using bay leaves, just drop it on the rice before covering the pot.

5. When the liquid in the rice is almost dried, add the ground crayfish (this is optional) and the remaining stew to the top (don’t touch the rice)…cover the pot  and simmer until there is no more liquid in the Rice…Now mix thoroughly … and your Nigerian Jollof Rice is Ready.

Tip: just 5 minutes before the rice is completly done, you can add a spoonful of butter/margarine for extra flavor and also garnish with tomato and onion slices before mixing thoroughly.

TIP:
If you are aiming for the party style jollof rice with that smoky flavor that gives the party jollof rice its distinctive taste, then go a step further and leave the rice to burn  ”A LITTLE” at the bottom(don’t
worry it doesn’t make you a bad cook) 
I actually don’t like burning food, but  that is the sure way to get that ” smoky Party rice taste”if you’re not cooking with firewood (but please don’t make it a habit , except you are using a non-stick pot 

Quick update: Instead of burning your rice(hehehe), you can also add a a few drops of liquid smoke(sold at big supermarkets), or use smoked spices(e.g smoked paprika, smoked salt) to cook the meal. These ingredients can also add that smoky flavor to the jollof rice.

Now, serve and Enjoy…and beg someone to scrub the pot later 

Nigerian Jollof  Rice can be served with , grilled/fried chicken, beef, fish, Moi moiVeggie&prawn stir fry, fried plantains, Nigerian Salad and also topped up with stew (Obe ata dindin or Nigerian beef stew and Chicken stew).

BAKED CHICKEN IN TOMATO SAUCE

This baked chicken in tomato sauce is a rich and rustic dish, oozing with flavour.

We love this chicken tomato bake recipe – cheap, quick and easy to whip up – it makes for the perfect midweek meal. Simply brown the chicken, chuck in some shop-bought tomato sauce, basil, stock and mushrooms and transfer the casserole dish to the oven. The result is a no-fuss flavoursome dish that will serve four in 35 minutes. We’ve chosen chicken thighs here as they become gorgeously juicy and tender when cooked slowly in the oven, with the meat effortlessly falling off the bone. Serve with buttery boiled new potatoes or rice.

Ingredients

  1. 8 large chicken thighs
  2. 350g basil, Parmesan and cherry tomato ready-made sauce
  3. 1 punnet of button mushrooms
  4. 4tbsp of freshly chopped basil
  5. 350ml chicken stock
  6. 500g baby potatoes
  7. 40ml olive oil
  8. 100g-200g mozzarella cheese, optional

TOP TIP FOR MAKING BAKED CHICKEN IN TOMATO SAUCE

We’ve added an optional layer of mozzarella for a Mediterranean feel, but feel free to grate over parmesan or cheddar as an alternative. They’ll add a nice crunchy texture to your tray bake

Method

  1. Preheat your oven to 180ºC. Colour the chicken in a frying pan of hot oil and then place into a baking dish along with the basil, Parmesan and cherry tomato sauce, whole button mushrooms and half of the basil. Add the chicken stock.
  2. Place the dish in the oven and cook for 25 mins. While the chicken is cooking, boil the baby potatoes until cooked.
  3. Drain and serve the potatoes on a plate, placing the chicken on top of them. Finish by sprinkling the other half of the basil, drizzling the olive oil over the top and add cheese if using it.

Spaghetti Jollof with vegetables.

Spaghetti is a kind of pasta which is long, slender and cylindrical and is usually made from wheat flour. We all know that pasta is native to the Italians. Pasta can be quite bland if not cooked with expertise so read on as I will be sharing some tips to get to the deliciousness you desire. Because of its versatility most other cultures have adopted it. Nigeria is not an exception and we sure have a way of making it our own… talk about jollof spaghetti.

Jollof Spaghetti or Spaghetti Jollof is a quick meal, that got it’s name from the popular Nigerian Jollof Rice.

Jollof Spaghetti is quite easy to prepare and can be made with or without vegetables.
In the recipe below, I’ll show you how I prepare mine with com

Jollof Spaghetti Ingredients:
This recipe serves 2 to 3 persons

–  50 pieces spaghetti  (approx. 200 grams)
– 4 cooking-spoonful red stew(tomato stew,chicken stew or beef stew)
– 1 carrot
– 1 handful green beans
– 1 small Irish potato (optional)
– 2  runner beans (optional)
– 2 tablespoonful  Sweet Corn (optional)
– 1 onion (chopped)
– About 150ml Meat or Chicken stock(you can use water as a substitute)
– 1 tablespoonful ground crayfish(optional)
– 1 stock cube/seasoning cube
–  scotch bonnets peppers/atarodo (to taste)
–  salt to taste
– Water, as needed

You can also add chopped whole tomatoes, green bell pepper or any other easy-cook vegetables of choice

Cooking Directions for Jollof Spaghetti :

<<Before cooking Jollof Spaghetti >>

Wash and chop all the vegetables you’ll be using.
Then prepare your stew, if you don’t already have some stew.
Here’s how to prepare Tomato stewBeef stew or Chicken stew

1. Put some water to boil , when it starts to bubble, add the spaghetti  and a little salt and parboil for 3 minutes. Then strain into a sieve.
This pre-cooking process  helps to get rid of the excess starch that comes with most spaghetti , but you can leave it out if your brand of spaghetti has a low starch content.

2. Place the prepared stew into a pot (If you like your jollof spaghetti really ”stewy”, you can set aside about a cooking-spoonful of the stew, for later use)
Add the meat or chicken stock(or water) into the stew pot and leave to boil on high heat for 5 minutes.

 3.  Add the precooked spaghetti, the vegetables, the ground crayfish (this is optional), the stock cube , salt and pepper to taste… and any other seasoning you like to add and leave to boil for 5 minutes on medium heat.

4. When the liquid in the spaghetti is almost dried, add the remaining stew to the top, cover the pot and simmer  for 1 minute until the spaghetti is done.

Now mix thoroughly and turn off the heat… and your Jollof Spaghetti is Ready.

Enjoy your spaghetti and you can step it down with any soft drink of your choice

TRY THIS EASY STEP FOR THE PREPARATION OF NIGERIAN AKARA (BEANS CAKE) 😋😋😋😋

Akara is a popular Nigerian snack made with beans, also known as bean cakes, bean-balls or bean fritas.

To make Akara, you need to, first of all, remove the beans coat just before you make the Akara. You can’t use coatless beans that have been stored in the fridge or freezer to make Akara or it will just spatter everywhere in the oil.

Equipment you will need

  • Blender
  • Mortar and Pestle

Ingredients

  • 1 cup beans (black-eyed or brown beans)
  • 2 atarodo (habanero) peppers
  • 1 medium onion
  • Salt to taste
  • Vegetable oil for frying

Before you fry Akara

  • Remove the beans coat. It is important that you do not let salt come in contact with the beans you will use in making Akara till you are ready to fry it. Salt is believed to destroy the leavening property of beans. Doing this will prevent spattering of the beans batter during frying.
  • Soak the beans in water for 2 hours to make it soft enough for your blender. If you will grind it using the heavy duty grinders in Nigerian markets, it will not be necessary to soak the beans for extended periods of time.
  • Cut the pepper and onions into desirable sizes.

How to make Akara

  1. Grind the beans with your blender making sure you add as little water as possible. The water should be just enough to move the blades of your blender. The operators of the heavy duty grinders in our markets don’t even add water when grinding beans for Akara. The less water you add at the grinding stage, the more the beans batter will stay together during frying thereby reducing spatter. Also, do not add any other ingredient when grinding the beans for Akara. It is believed that other ingredients, if added too early, reduce the ability of the ground beans particles to stick together.
  2. Heat up some oil at least 3 inches deep.
  3. Put some of the ground beans into a mortar. This should be the quantity you can fry in one go.
  4. Stir the beans puree with the pestle in a continuous circular motion. You need to apply some pressure so that you can energize the particles of the beans puree.
  5. This stirring technique releases the gas that will act like a leavening agent to the beans particles, making them rise and stick together. Keep stirring till the ground beans appear whiter. Add some water.
  6. Check to make sure the oil is hot. The oil should be hot enough to sizzle but not too hot. If too hot, the Akara will spatter as soon as the beans batter hits the oil.
  7. Once the oil is hot, add the onions and pepper to the beans puree in the mortar. Stir well.
  8. Add salt to your taste and stir again. Salt should always be added just before scooping the beans mixture into the oil or it will destroy the leavening property of the beans.
  9. To fry the Akara, scoop the mixture with a tablespoon and slowly pour this into the oil, dipping the spoon a little bit into the oil to reduce spatter.
  10. Fry the underside till brown and flip to fry the top side too. When the Akara balls are brown all over, remove and place in a sieve lined with paper towels.

Serve Akara with custard or ogi or akamu, agidi or fresh bread.

Making Akara may seem like rocket science but, with practice, you will perfect this recipe. If you do not get it right the first time, try again. The first time is the hardest but it will get better with time.

Create your website with WordPress.com
Get started