Easy Puff Puff Recipe

This recipe is for a delicious puff puff pastry that is easy to make. I love to make them when I need to bring something to a party. It's always a crowd pleaser.

Puff Puff This popular West African street food is quick and easy to prepare with many variations. It's addictive and dangerously delicious!

As a child, I was often astonished at how the women selling puffs would take the mixture and place it in their palms. Then they would add oil to the mixture.

This process fascinated me and I would often go home to practice it with whatever mixture I had. It never turned out to be as beautiful or proportional as the women's. After many years of practice, I feel confident that I have finally mastered it.

What is Puff Puff?

Many West African countries know the street food Puff-Puff. There are many names for it, depending on where you live. It is called Bofrot in Ghana. Cameroonians call it Puff-Puff in Nigeria and Beignets in France. The main ingredients are flour, sugar, yeast and oil for deep-frying.

This is a quick and easy recipe that can be adapted to different tastes. This is the recipe I've been making for years. It takes me back home to my hometown. This recipe brings back fond memories of street snacking late at night.

Ingredients for this recipe:

Cooking puff puffs is as easy as they are delicious, so trust me.This recipe only requires a few ingredients. These ingredients might already be in your pantry.

• Flour -This pantry essential is not only for baking. It's great for many savory dishes.
• YeastThis is the essence of the dish's life. This is what will make the dough rise and give it a fluffy texture.
• Warm water is an essential ingredient in any dough. This is the base for making our treat. It is important to get the right temperature. We can kill yeast by using water that is too hot or cold.
• Salt is important to keep this ingredient away from yeast. It basically kills or deactivates yeast. This can be added after the dough has been risen.
• Sugar -You can find common table sugar in most grocery stores.
• Use cooking oil For deep-frying puff puffs, we'll need lots of oil.

Making ahead and storage

Puff-puff can be eaten as a breakfast, snack, or side dish. They are delicious with or without side dishes, no matter what time of day they are eaten. Pepper sauce is a must-have. If you don't want to use your hands, you can use a spoon to scoop the dough into the oil. It tastes great!

Making Puff Puffs: Tips and Tricks

1. Soft puff: To make a puffier puff, add 1-2 tablespoons of water. It can be a bit difficult for some people to keep the puff out.
2. Crunchy but not soggy. Don't crowd the frying pan. It will absorb excess oil, sometimes making it soggy.
3. Take care: if you're trying to cut down on salt, 1 teaspoon of salt should be sufficient.
4. Preheat the oven: Turn on the stove for 2-3 minutes to warm up your home if it is too cold. Turn it off and wait for the puff puff to rise on it.You can also heat the oven.Turn it off when it gets hot. it cool down. It should be warm, but not hot. Then let it rise in an oven. To ensure that it is rising, check the oven after 30 minutes.

How do you make a puff puff?

• Activate the yeast. Combine salt, water and sugar. Let it sit for five minutes 
• Get the dough: Mix flour with the mixture.
• Rest and Rise. Allow the mixture to rise for about 1-2 hours
• Pre-heat oil Place vegetable oil in a large saucepan until it is about 3 inches high or 5 centimeters high. Too much will cause flat balls.
• Take a look at the heat.You can test the oil for heat by adding a small amount of batter to the oil. If the oil temperature is too low, the batter will not rise to the top.
• Puff the puff puffs:
• Hand MethodGrab a small amount of the mixture with your hands and drop it into the oil.
• Snippet Method. Once the oil is hot enough to handle, use a spoon to mix the batter and another spoon or spatula to drop it into the oil.Make it into a ball shape.
• You can check the doneness.Fry the pieces for a few more minutes, until they are golden brown.
• Turn the puff puff upside down for a few minutes. Turn the ball around until the underside turns golden brown. 
• Take out the oil: remove the oil from the bread, use a large or slotted spoon. To absorb any excess oil, I place the fried chicken on napkins immediately.
• Put on the puff puff.To make the product sweeter, you can roll it in powdered or table sugar.

You can see how to make it.

Prep: 1 hour 5 minutes

Cook for 15 minutes

Total time: 1 hour 20 minutes

African

• # 2 cups + 2-3 (480) teaspoons of warm water 
• # 2 1/4 teaspoon (7g) active dry yeast (1 pack)
• # 3 1/2 cups (3440 grams) flour
• # 1/2-3/cup (100-150grams) sugar
• # 1/2 teaspoon (8-9 grams) salt
• # Oil for deep-frying
• Combine salt, sugar, water and yeast. Leave it to stand for five minutes.
• Mix flour with the water.
• Allow the mixture to rise for about 1 - 2 hours.
• Use a large, saucepan to pour vegetable oil in a pot. Heat on low until it reaches at least 3 inches or about 5 centimeters high.
• You can test the oil for heat by adding a drop of batter to the oil. If the oil is not hot enough, the batter won't rise to the top of the pot.
• Grab a small amount of the mixture with your hands and then add the oil.
• Once the oil has reached a high temperature, you can use a spoon to mix the batter and another spoon or spatula for dropping it in the oil.
• Fry the pieces for a few more minutes, until they are golden brown on the bottom.
• Flip the ball and fry the other side for a few minutes more.
• To remove the oil from the spoon, use a large spoon. To absorb any excess oil, I place it on napkins immediately.
• To make the product sweeter, you can coat it with powdered or table sugar.

Carbohydrates: 72g (24%)

Course: Breakfast

African Cuisine

Nutrition Facts

Puff-Puff

Serving Size

Calories397 Calories From Fat 54

% Daily Value*

Fat6g9%

Sodium9mg0%

Potassium119 mg3%

Carbohydrates72g24%

Fiber 3g13%

Protein10g20%

Calcium18mg2%

Iron4.4 mg24%

* Based on 2000 calories, the Percent Daily Values.

Read More

Ogiri Isi African Soup With Prawns

Would you like to come over for dinner and be served this perfect African soup that is prepared using prawns? In addition to the searingly good taste, the soup, known as ogiri, is also healthy for you because it has the capability to rev up your metabolism and keep you full until lunchtime. Ingredients

• 6-8 Prawns
  
• 1 lg Onion
  
• 1 Medium Tomato
  
• 1 large piece Garlic
  
• 1 tablespoon Oil
  
• 1/2 teaspoon salt
  
• 1 tablespoon Pepper
  
• 1 tablespoon Sesame Seeds
  
• 1 tablespoon Grog or 1/4 cup Shredded Breadcrumbs
  
• 1 cup Chicken Stock
  
• 3 tablespoons Lemon Juice
  
• 1 tablespoon Soy Sauce
  
• 1/4 teaspoon Corn Starch

Method 1. Wash the prawns and boil them in plenty of water. 2. In a wok heat 1 tablespoon oil and stir-fry the onions until they turn transparent. 3. Add the minced garlic, stir-fry, and leave to cool for a few minutes. 4. Add the tomatoes, then season and stir-fry for two minutes. 5. Add the prawns, the stock, and the ginger-garlic paste, stir-fry, and remove from heat. 6. Prepare the spice mix and set it aside. 7. To prepare the pepper and salt, remove the white part from both and chop the black part into small pieces. 8. Mix the salt and pepper in a bowl, add oil to make a thin paste. 9. Remove the shrimps from the liquid, wash them, dry them, and set them aside. 10. In a pot, add the onion, the cooked prawns, the sauce, and the garum. 11. Add the broth and cook on medium heat until the ingredients are absorbed. 12. Remove the prawns from the liquid, add them back to the pot. 13. Add the pepper and stir until the ingredients are mixed. 14. Serve hot with crumbled bread and some lemon slices.

Read More

Foufou With Peanut Sauce Recipe | Preparation

I prepared this excellent recipe with my mother. Since I was young, and it's one of my favorite dishes easily, she has been cooking this for me. At home in Benin, the foufou is known as "Agoun" and for OCCAZ, as it is very difficult to punch yam in Europe and elsewhere, in the most Western and the most express! It is almost as good to taste.

As to peanut sauce in Mali, Senegal and other Western African nations, best known as 'Mafé,' my mother is making it. She says you'll get the flavor of peanuts even more when you cook a little dakatine!

Sauce's ingredients

1. 1⁄2 bottle of water and 2 onions
2. Three tomatoes
3. 1 chicken whole
4. 1 pot (peanut paste / peanut butter) 425 g of dakatine)
5. Salt / Pepper / Thyme / Basil seasoning and a few maggi cubes (if you wish)

Preparation 

• Clean and blend in a little water the onions. Book Book Book
• Clean and cut into pieces your chicken.
• Place the chicken and put the mixed onions in a big saucepan.
• Season.
• Cook over medium/high heat for around 20 minutes and reserve. The chicken cannot be cooked absolutely.
• Cook the already combined tomatoes over medium / high heat in another saucepan.
• After around 15 minutes the whole Dakatine bottle is discharged, while the drink in the tomato is evaporated.
• Mix both and let it brown for about 1 minute.
• Then add 1l of water and combine so that everything is uniform. Do not stop mixing (approximately 5/6 minutes)
• Add approximately 500 ml of water to avoid burning the sauce.
• Simmer over low / medium heat (without covering entirely) for about 1 hour, occasionally stirring to prevent the floor from clinging to the pan.
• Place the chicken parts in the sauce as the oil arrives.
• If required, adjust the seasoning and cook for 20/30 minutes more.

The sauce is ready!

Also Read =>> Pounded Yam - FlavourChef

Foufou (Agoun) ingredients – Around three tiny balls (doses to be increased if necessary)

1. Water 500 ml
2. Dehydrated puree of 130g
3. 2 potato starch teaspoons (not to be mistaken with cornstarch)

Preparation 

1. Heat the water in a saucepan.
2. When the water is heating, add and stir the dried puree vigorously as it is mixed.
3. Apply the starch to the potato. Keep blending.
4. When the dough is solid, balls and serve as soon as possible. You may use small plastic form boxes to retain heat

This is packed! It is ready!

Read More

Kenkey: Ghana Delicious Recipe | How To Prepare

WHAT IS KENKEY?

Oh! Hey there! I hope you're all right! For today's entry, I'm going to highlight one of my favorite dishes: a very plain, fresh, and tasty Ghanaian dish called 'Kenkey' which is typically served with grilled or fried fish (or even with sardines), shrimp, and seasoned pepper sauce. Mmmmm!

Kenkey is a traditional Ghanaian dish made from fermented white maize and commonly eaten all across the country by the Ga people of southern Ghana.

The tribe of the Ga name the kenkey, come. The Fante tribe that lives in the middle of the nation is called Dokono. Kenkey is also followed by fried fish that are very common in all of West Africa, where fishing is commonly practiced and where fish are usually consumed fresh and fried or well dried or smoked for better preservation.

Before we get into the recipe, it is most obvious that there are various variants of Kenkey (the cooking methods vary by ethnic group), the most popular of which are Ga and Fante Kenkey. Kenkey is part of my book, Eteka: Rise of the Imamba. We're going to go into how to make Ga Kenkey for this post. Let's get to this:

The ingredients:

1. 3 cups of stone-ground white cornmeal (not de-germinated)
2. 1 tbsp starch of corn
3. 3 cups (105-115°F) of warm water
4. 1 teaspoon salt
5. dry corn husks

HOW TO PREPARE THE KENKEY?

It takes two days of fermentation to prepare kenkey, the preparation period in the kitchen is also important and therefore needs a little organization, so kenkey is always prepared with the family.

Preparation

• Place the cornmeal and the cornstarch in a dish.
• Add hot water and stir until a smooth batter/dough is formed.
• Cap the bowl loosely with a cloth or wax paper and set for 2 days in a warm out-of-the-way position.
• In your hands, knead the fermented dough until blended and slightly stiffened. Break the dough into two equal parts.
• Bring 2 cups of water to a boil. Cook one portion of the fermented dough in a big pot. Cook for about ten minutes, stirring constantly and continuously.
• Stir in the remaining dough, remove the pan from the heat and blend thoroughly.
• Divide the dough into 3 or 4 large pieces.
• Place it on the corn husks.
• Shape the balls of the dough.
• Wrap the corn husk around the top of the ball.
• Heat or pressure cooker as follows:

1. Steaming Service
2. In a steamer pot, pour hot water and put a rack on top of it.
3. Place the wrapped kenkey on the rack and bring the water to a boil over high heat.
4. Reduce to low heat and steam for about 90 minutes.
5. Pressure Cooking
6. Put the wrappers in the pressure cooker, pushed on a rack.
7. To meet the minimum safe level given by the manufacturer, add enough water to the pressure cooker.
8. Cook for 20 minutes with a 15-psi pressure cooker.
9. Release the pressure quickly, then open the pressure cooker so that the steam is released from your face.
10. Let the dumplings from Kenkey cool down for ten minutes.

Kenkey is usually eaten with shito (a tasty, spicy sauce native to Ghana), diced or ground red and/or green pepper, and fish. After the meal, add a chilled Guinness in to seal the bargain.

Read More

Wholemeal Spaghetti recipe for Weight Loss – Wheat pasta in nigeria

Wholegrain spaghetti weight loss recipes are nutritious and delicious durum wheat pasta cooked from spicy ingredients that you will enjoy and preserve

Whole wheat orzo pasta is made from whole grain with low content of calories and carbohydrates. On the other hand, they are rich in fiber and micronutrients necessary for optimal bodily function. Wholemeal pasta can be part of your Nigerian weight loss diet, in the case of Spaghetti or organic wholemeal pasta is not a common recipe compared to regular spaghetti pasta that everyone knows In the meantime, a whole-grain spaghetti recipe will help you satiate the taste of less refined pasta after a meal, forcing you to crave a few minutes or minutes after a meal. cause Homemade whole-wheat spaghetti is easy to cook; It should not only be considered a tiring diet, but also a healthy diet for those who want to lead a healthy lifestyle.

How to prepare whole spaghetti whiskey Recipe for weight loss

Ingredients

• 1 pack of durum wheat
• 1 medium onion
• 4 medium fresh tomato
• 1 small can of tomato paste
• 5 whiskey bonnet
• 1 kg of fish or chicken
• 1 cup sliced ​​carrot
• 1 cup green beans
• 2 teaspoons crayfish
• 1 teaspoon per curry and thyme
• 2 teaspoons Knorr
• 2 tablespoons vegetable oil
• 2 pieces of sausage meat (thinly sliced)
• fish spices
• salt

Instructions

1. Clean and wash it, put it in a colander, sprinkle with salt, heat the oil. In a saucepan, fry the fish on both sides to dry, set aside, and set aside.
2. Second, wash and slice the carrots, green beans, onions, and then wash and smooth the tomatoes and peppers.
3. Third, cook the whole wheat spaghetti and set it aside.
4. Finally, heat the oil in a pan, mix the onions, stir for 2 minutes, then fry the mixed tomatoes for about 3 minutes, add the canned tomato paste and continue frying until dry.
5. The next step is to add crayfish, curry, thyme, Knorr cubes, salt to taste, and enough water for cooking, covering and cooking, mixing durum wheat pasta, and cooking until tender.
6. In conclusion, if the water dries, make a hole in the pot and add grated carrots, green beans, and sausage, then close the hole and let the water dry.

Remove from heat and allow to dry thoroughly, sit for another 5 minutes before adding all ingredients to mix.

Read More

Pounded Yam - FlavourChef

Pounded Yam is a staple in most West African American domiciles, however, it's not typically eaten by itself. The very Well-known mixes are Pounded Yam using Egusi Soup, Pounded Yam with Nsala or even White Soup, and many more.

If you're a newcomer to the food, I will explain. Pounded is fairly like mashed potatoes but it's a more doughy consistency.

About Pounded Yam

It goes to a set of food which we all know as swallow due to just how we eat it. It's the softness of semolina FuFu, it's perhaps not quite as hard as cassava fufu.

Frequently time it's consumed, however, sometimes it takes a little gum based on the form of stew or soup you opt to pair it together with. Other food at the consuming group includes fufu -- made from cassava flour, Eba, Amala, and much more.

Ingredients Necessary for making pounded Yam

Yam -- The form of Yam we utilize is usually referred to as puna yam, authentic yam, or even African American yam. It's a darkish skin that is rough using off-white flesh. They could be boiled, broiled, or grilled. In case your home is outside Africa just such as the united states. The ideal location to uncover authentic yams is going to soon be the cultural market or internet stores.

Water -- water would be still your 2nd ingredient which is required to detach yam until it becomes fork-tender.

Growing up, we utilize that which we call Mortar and Pestle to pound the Yam until it gets smooth and doughy. This has a whole good deal of energy, time, and perspiration however I've mastered the usage of this hands mixer in earning my pounded Yam, also it has made life much simpler.

The best way to make pounded Yam

To make Pounded Yam, everything you'll need is Puna yam along with water.

Peel that the yam and dip it in small cubes.

Wipe about once or two till you acquire yourself a very crystal clear water.

Boil until the Yam becomes fork-tender.

Pound or combine to a dough-like consistency until it's completely smooth without a yam ball left.

Pounded Yam along with Egusi soup

In multiple world places, other UN-related origin plants will also be referred to as Yam. By way of instance, in the united states, the orange-fleshed sweet potatoes tend to be referred to as Yams, also in Japan, konjac corms are frequently referred to as yams. But, each one of these is completely different from that which we use.

What to serve with pounded yam

Below Are Some soups and stews that goes nicely with Pounded Yam

Egusi soup

Stewed Spinach

Okra soup

Jute leaves soup ewedu

Ogbono soup

Notes:

The quantity of water that you'll want to boil the yam will differ based on how tender the yam will be. Fresh yams in the early season of crops will need less water whereas yams harvested at the subsequent season will demand more water. This applies through the pounding, and you need more water to the contaminated yam and not as much water to the dry yams

Read More

Jollof Rice Recipe: Delicious Jollof Rice in 5 Simple Steps

Nigerian Jollof Rice or Jollof rice can be a very more rich and exceptionally yummy west African one-pot Meal. It's a really versatile dish, and it's usually produced from scratch with Rice, Tomatoes, Pimento peppers, Tomato paste, Scotch bonnet, Onions, Salt, along different spices.

Now I will be discussing with you the way you can make it in only 5 easy steps.

Jollof rice can be really just actually a West African dish that is a staple in many households. It was the food we eat most while growing up. This could be the reason why I enjoy attending Nigerian parties. The second might need to be for your own music and dance. It's simply too much pleasure!

Jollof Rice Recipe

Jollof rice is among the most common West African dishes eaten from the Elements of Nigeria, Ghana, Togo, Senegal, Gambia, Mali, Sierra Leone, Ivory Coast, Cameroun, and Liberia. Nevertheless, every one of the West African states has its own variant with the meal. It's affordable and simple to make nonetheless, yummy.

How To Cook Jollof Rice

There are several diverse techniques to cook Jollof Rice. It's just really actually a dish made from rice, tomatoes, tomato paste, onions, scotch bonnet peppers, salt, and spices. In case it will not always have the above-cited ingredients, then it is maybe not authentic Jollof. I make it how my mom taught me personally, and I normally call it Nigerian Jollof as a result of the form of the rice that's used.

When cooking Jollof rice, establishing a taste foundation is vital. You shouldn't take a hurry to ditch your ingredients at the bud differently, you are likely to wind up using that which we call"mix". Each measure counts try to do every one of those steps at length.

How to Prepare Jollof Rice in 5 Easy Steps

Cuisine: Nigerian

Author: FlavourChef

Delicious Nigerian Jollof Rice created in 5 Easy steps!

Ingredients

• 5 medium-sized Roma tomatoes, roughly chopped
• 1 red bell pepper, roughly chopped
• 1 medium sized onion, chopped evenly and place aside
• 2 1/2 cups of chicken stock
• 1 tsp salt to taste
• 1/2 tsp curry powder
• 1/2 tsp thyme
• 1 Knorr stock cube
• 3 bay leaves
• 1 tsp All purpose seasoning
• 2 scotch bonnet peppers
• 1/4 cup of groundnut oil
• [b]3 tbsp tomato paste[/b]
• 2 cups of [b]parboiled[/b] rice
• Water, as needed

Guidelines

• The inevitable base for establishing the flavor inside this supper is always to start with sauteeing that the Onions. This should require approximately 3 to five minutes. The next issue is to wake up from the Tomato paste. This adds a profound and rich tomato flavor; so I just brush this for yet another five minutes or thereabouts.

• At a medium-sized pot, heat the acrylic medium-high heat. Once the oil is heated add the onions that you set aside and fry just until they turn golden brown. Once the onions have become brownish in color add the tomato paste and simmer for 2-3 minutes. You can add the combined tomato mix (book about 1/4 cup and then set aside) and stir the mix with all the onions and tomato paste for approximately thirty minutes. Make certain that to stir frequently therefore your tomato mix doesn't burn up off.

• Following thirty minutes, turn down the heat to medium, and then add the chicken stock. Mix and add your own seasonings (salt, curry powder, rosemary, all-purpose seasoning, and also the Knorr stock cube). Continue to boil for 10 minutes.

• Add the parboiled rice** into the bud. Mix it well with the tomato puree. Now should you wish to add water in order your rice is flat with all the tomato mixture/chicken stock just do it and do this? Add the bay leaves, then cover the kettle and cook on medium to low heat to 15 30 minutes.

• After, the rice includes a boil, so reduce heat to medium-low instantly and keep to cook before the rice has been done approximately 20 to 25 minutes.

• Drink using Fried-chicken , Spicy Grilled Chicken, Grilled Tilapia Fish or Gizzards and plantains.

Read More

AGEGE BREAD -HOMEMADE AFRICAN BREAD

Nigerian Agege bread is a favorite kind of Nigerian bread that's adored by many. It can be taken with Moin Moin, Akara,, stew, and maybe butter on top. This is the very best Agege bread recipe.

AGEGE BREAD RECIPE ( AFRICAN BREAD)

As I was writing before I digressed, I am making this post today because among those food groups I belong there has been a thing' going about Agege bread and it was evident so lots of folks wanted the recipe. Like I have this instrument it might be a sin if I do not share this understanding with you my subscribers as well as them. So here I'm giving you the recipe for tender, fluffy, stretchy, elastic bread that Agege bread is well known for.

It is common knowledge that Agege bread includes additives such as potassium bromate along with other compounds to boost bread and those additives aren't that healthy. What I've done is to substitute these substances with organic bread improvers like tangzhong and milk (tried, tested, and reliable ). By now you are probably thinking enough of the story and chemistry only gives us this recipe! Lol. . Well, I will save the chemistry here you go.

Ingredients

For the Main Dough:-

• 350 gr Bread Flour/Plain flour (bread flour creates a chewy bread)
• 30 gr Bread Flour/Plain flour (for instance )
• 50 gr Sugar- 1 tsp Salt
• 7 gr minute dry Yeast(2 &1/2 tsp )
• 140 ml lukewarm Water/Whole Milk, fix as necessary
• 200g tangzhong (Learn below the way to make tangzhong)

For the Scalded flour Dough enhancer:-

• 100 gr Bread Flour/Plain flour
• 100 ml of boiling water

Tools:

• 2 bowls
• A bread pan
• A plastic dough scraper

How to make tangzhong:

50g (1/3 cup) bread flour

250ml (1 cup) water

Mix flour in water and stir well so that you do not have some bulge. Cook medium-low heat, stir regularly using a spoon or whisk to stop the mixture from sticking and burning as you cook it.

The mixture will get thicker and thinner. As soon as you detect lines begin to appear from the mixture for each stir fry you make using the spoon that the tangzhong is prepared or in case you've got a thermometer use it in order to check the temperature. When it is 65degrees it is completed. Eliminate it from heat.

Pour this mixture into a bowl and cover with a cling film sticking on the tangzhong. Leave to cool to room temperature.

HOW TO MAKE AGEGE BREAD (NIGERIAN BREAD)

In a mixing bowl blend the flour, sugar, and salt.

In another bowl set the water, 1 tsp of yeast, and sugar and whisk. Leave the mixture for 5-10 minutes until the yeast foams.

Activated yeast 

whisk together the milk in another bowl,  sunflower oil and tangzhong(all) 

Create a well in the middle of the flour and put in the yeast mixture and milk mixture. Continue mixing till the dough comes together. Keep kneading until the dough is smooth.

Note: The dough will be moist and tacky at first but once you knead and knead well it will become elastic. A function that arm????

It shouldn't be too tacky on the surface. I kneaded the dough for approximately 50 minutes by hand. Trust me you want the most powerful person in your home for this particular undertaking. 

If you are blessed to have a mixer, then use the dough hook and knead to it or a food processor that's that purpose. This may take approximately 15-20 minutes. Rest the chip at times. 

You want a floured surface since the dough will be moist and sticky in the beginning.

Once the dough is prepared, you need to have the ability to bring a bit of it and extend into a very lean tissue before it breaks along with the rest should be out of a circle (Window test).

 

FIRST PROOFING AGEGE BREAD

Knead the dough into a ball shape. Grease a bowl with oil, then put the dough into the greased bowl and cover with a moist towel. Leave the dough until it is doubled in size. This takes approximately 50 minutes.

Punch down the dough and set on a flat floured surface and divide into 5 parts. Knead into chunks. Cover it very well, and let it rest for about 4 to 5 minutes.

Form and place all the rolls into the greased bread pan, cover with all the moist towel, and let them rise until twice the dimensions. This will take up to another fifty minutes or so.

Bake bread in a preheated oven and bake at 180 degrees Centigrade (370F) for thirty minutes. Preheat for 5 minutes. Following the 1st 15minutes baste the bread for a glistening glaze. You can skip this section if you prefer.

Assess the images below, the loaf on the best was not basted.

That is the bread completed. The look, the smell, the feel, and the flavor is unquestionably Agege bread such as!

Take the bread from the pan and place it onto a cooling rack to cool.

Unlike lots of homemade loaves of bread that this bread stays soft and fluffy for days not only when it is from the oven! Adhere to the dimensions very carefully and stick to the recipe and you may also open Agege bread bakery into your house...Your bread is going to be that simple'. .lol.

Read More

How To Make Lasagna Recipe with Chicken and Vegetables

Finest lasagna recipe is a traditional Italian dish. Italy is famous for its delicious planet's biggest lasagne recipe. Flat pasta and most likely among the earliest kinds of pasta with layers of irresistible goodness.

Lasagna refers to a single sheet of pasta as well as its plural form, lasagne, describes the dish with various layers.

Greatest meaty Lasagna recipe is indeed satisfying, yet so yummy. Additionally, it may stay for quite some time, so keep it refrigerated and simmer to relive these taste packed minutes.

But this dish is usually made with beef, which may be a healthy solution for everybody. Additionally, some get tired of their normal lasagne and need something different.

So now, I deliver to you a fairly remarkable twist with this traditional Italian dish. Finest lasagne recipe with chicken and veggies that'll be equally as yummy, or more.

You don't need to attend an Italian restaurant simply to enjoy the very best lasagne recipe once you're able to make it at home by applying this particular recipe under.

How to prepare the best Lasagna Recipe

With this recipe, you're likely to want a great deal of components, but don't be alarmed. It's extremely simple to make and requires under an hour to prepare.

Everything You Will Need

• Two medium-sized zucchinis
• Three-medium-sized carrots
• 1 tablespoon of olive oil
• 240 grams of fresh mushrooms
• Four cloves of garlic
• 180 grams of fresh baby spinach
• ¼ cup of fresh basil
• 1 ½ teaspoon of salt
• 2 full cups of Parmigiano-Reggiano cheese, grated and divided
• ½ teaspoon of ground black pepper
• 435 grams of ricotta cheese (whole milk)
• Two 680-gram jars of tomato basil sauce – divided
  
• Two big eggs
• 340 grams of provolone cheese, sliced
• 250-gram package of lasagna noodles ready for the oven
• Four cups of chicken, cooked and chopped
• 450 grams of mozzarella cheese, shredded.

How to make the Finest Lasagna Recipe with Chicken and Vegetables

1. Wash the vegetables, then peel. cut into thin pieces. Mince the garlic and then cut your basil up too.
2. Then, utilizing a significant pan (the secret to a thriving lasagna is to ensure that your pan is large enough to fit all your layers), heat up the olive oil on medium heat.
3. Add the garlic and lettuce once the oil is warm and cook them up to 5 minutes or till they're all tender. 
4. Stir occasionally, until nearly all of the liquid from the pan evaporates. After that, include your ginger, pepper, and salt. Blend thoroughly and place the pan aside.
5. Now, combine your ricotta, eggs, and a cup of Parmigiano-Reggiano in a darkened bowl. Set your ricotta mix for lasagne aside.
6. Dust oil onto your baking dish in order for your lasagna doesn't adhere to the pan.
7. Now begin layering by dispersing half a cup of sauce from the dish and then covering it with four lasagna noodles.
8. Subsequently, place half your vegetable mix along with a cup of sauce and top it with a quarter of your provolone cheese. Cover having a cup of pasta sauce plus also a quarter of provolone.
9. Repeat N0. 8 with the remainder of your poultry and mozzarellas. Insert what's made of this sauce and provolone cheese, then sprinkle the rest of the parmigiano-reggiano cheese and set your dish from the oven.

Would you enjoy my very best lasagne recipe with chicken and veggies? Why don't you give it a go! Thank you for visiting flavourchef.blogspot.com.

Read More

What Is Club Steak? - Flavour Chef

A bar beef (aka wing beef ) is bigger than a T-bone or porterhouse steak, and rectangular-shaped (in certain areas, it's a triangular cut) It's essentially a strip beef, however, it is going to have a rib bone within it.

You might also hear about a golf beef known as a Delmonico following the renowned New York steakhouse, but any thick-cut beef in the rib or even the brief loin may be called by this title. Sometimes it's referred to as a shell beef, and it at times has lumped in with each the strip beans which come in the brief loin, with a few butchers classifying it as a bone-in New York strip. Whatever the circumstance, a golf beef is a beef strip steak in the cow's brief loin having an abysmal bone; it is a cut especially appropriate to grilling.

What's Club Steak?

A triangular strip beef having an L-shaped bone, club beef comes in the smaller front region of the brief loin, closest to the rib. Club steaks are excellent if you're searching for a rich, flavorful, higher excellent piece of beef. Be certain that you make the most out of your cut and best your barbecue abilities using this easy-to-follow guide to cooking bar beef.

INGREDIENTS:

• 2 Steakhouse Classic Club Steaks
• Coarse salt, to taste
• Freshly ground pepper, to taste 

PREPARATION:

1. Fire up the coals, and let them burn intensely hot.
2. Remove the beef from the refrigerator and let it reach room temperature. This should take approximately half an hour. Employ coarse salt and freshly ground pepper on either side of the steak before cooking.
3. Put the beef on the latest aspect of the grate, right over the coals. Let it simmer for 2--3 minutes, then reverse the beef and sear the other side for two --3 minutes.
4. When the beef is not done to your liking however after being sporadical, proceed to the hot side of the grate (not directly over the coals), close the lid, and continue to cook the beef until it is in your preferred amount of'doneness'. You do not need to reverse the beef throughout the indirect grilling period.
5. Remove the beef from the grill and put it onto a cutting board. Loosely cover it with aluminum foil and permit it to rest for 5 minutes. The temperature will continue to grow a few degrees while the juices redistribute in the meat.

Read More

AMALA FOOD: Health Benefit & Preparation

Àmàlà is a morsel usually produced from yam or plantain flour. Yam is peeled, chopped, dried and then grated or ground to a fine powder. The method is like plantains, though unripe plantains are utilized for this particular procedure.

AMALA FOOD

If you aren't familiar with this delicacy, then allow me to offer you a brief introduction. Amala consists of yam flour (Elubo) and is a Nigerian Cuisine mainly eaten from the Yorubas particularly the people of Oyo state. Yam flour is yam that's been peeled, dried and mixed into flour and it is typically brown in color.

Amala meals is among the most searched Yoruba dishes on Facebook and also a typical swallow in Nigeria.

The fantastic thing is that it may be consumed at any time of the day.

Amala Food Health Benefit

The meals (Elubo with ewedu and shellfish ) is a really excellent meal for diabetic direction since elubo (Yam flour) is famous for its little glycemic index.

The dietary fiber from Elubo (Yam flour) helps to decrease low-density lipoproteins as well as the pepper utilized in creating the stew prevents the build-up of cholesterol within the body

In any case, Dietary Fiber in elubo can lessen the chance of getting colon cancer.

This occurs by stopping the toxic compounds in the meals from impacting the colon mucosa.

Taking a wholesome quantity of Elubo (yam flour) with ewedu and stew is very good for weight reduction.

Pepper has a compound called capsaicin which may accelerate metabolism, maintain immature fat cells by forming and thus promotes weight reduction.

It comprises a whole lot of calories and can be really a health prescription for a number of people; that can't do with a dose of Elubo daily.

It's similar to a violation of the basic human rights to deprive them of the delicacy.

Àmàlà areas near us are still triple daily, with broad tentacles reaching several cities in the nation.

Food fans understand the directory of trendy places where this African American food is sold with Abula.

Amala food Calories

Amala flour has lots of nutrient values:

1. It's full of vitamin and iron with less cholesterol, including Eba meals.

2. Amala is famous for its low glycemic index that's fantastic for diabetes sufferers.

3. It enhances cardiovascular ailments and also the fiber in Amala helps decrease low-density lipoproteins.

4. It's higher water content compared to the majority of the other consume foods.

5. This implies less Cholesterol, fewer carbohydrates. It's a better option compares to the remainder consume foods.

Nigerian Amala is comparatively tough to make. It requires technique and practice.

Nothing surpasses the swag of any amala quicker than if there are lumps from miniature clusters all around the food.

Amala Recipe

The only ingredient required when making this food would be boiling water and possibly one of the 2 sorts of bread: yam flour and/or cassava flour.

4 Easy Steps How to Generate Àmàlà Flour with no Lumps

Here are the 4 easy Actions to creating a lump-free amala:

First, heat water onto the flame and let boiling.

Then, down it in the flame and slowly insert your Abebi Yam Flour. Don't include the yam flour into the water whilst still on the flame so that it does not form lumps.

Subsequently, turn the yam flour using a wooden Eba rod (omorogun) fast in order to not form bumps.

Turn for some time, add little water and set it back to the fire to cook on low heat for approximately 5 minutes. The pulling of the dough to a smooth paste is the toughest part of creating Elubo.

Àmàlà could be consumed with various Kinds of sauces, including:

Okro soup

Efo riro: this consists of vegetables and a combination of fish, poultry, etc..

Egusi Soup:

Amala and Ewedu: this consists of grated and cooked corchorus olitorius leaves with/without a few locust beans.

Side Risk

The sight isn't inviting or appealing to a people. Aside from that, there are issues with the groundwork of Amala meals sometimes.

Some assert Amala flour isn't processed hygienically due to the method employed in drying it.

It is in the rear of yam and may get mixed up unintentionally with bird droppings, sand, and through sun drying.

Read More

African Plantain Recipes - Flavour Chef

African Plantain Recipes

Roasted ripe plantains have a nice crispy, caramelized texture, and a relentless sweet taste. It is a ubiquitous Caribbean cuisine that is served with almost every meal and enjoyed in other parts of the world. This is a quick and easy dish that is sure to bring Caribbean flavor to your home.

This plant is a member of the banana family. Unlike bananas, plantains are carbohydrates and should be cooked before eating. Like planting, its carbs are converted into natural sugars, resulting in a sweet taste. Quick frying of a fully ripe plantain in oil carries all the sugar to the caramelized surface. It makes a delicious chip that is simultaneously crisp and sweet. After the first taste, you will know why it's more preferable to eat fried plantain.

The key to successful roasting plantains is picking ripe fruits and using the right frying pan, oil, and heat. The skin of the ripe plantain should be almost black or in some cases pale yellow with black patches. In addition to being sweet, ripe fruit skins are easy to blend and ripen at any time.

What do you eat with fried plantains?

Serve the fried ripe plants as a side dish or breakfast. They are excellent with island favorites like red beans and rice and Jamaican jerk chicken and can be added to soups or dishes. In the South American country of Guyana, they are traditionally served a national dish called cook-up rice (meat cooked with rice, beans, and coconut milk).

Is it good to fry ripe plantain?

It is somewhat crisp on the outside and smoothes on the inside. So delicious that you can eat it raw or as a side dish with rice and beans.

Do you fry green or yellow plantains?

Fried green plantains are called "tostones". Yellow plants still need cooking, but they are sweet (as opposed to green plantains). These work great for frying and steaming.

African Plantain Recipe/Ingredients

This healthy and delicious African plantain recipe requires only 3 simple ingredients:
Ripe plants
Olive oil
Salt

How ripe should plantains be for frying?

Plantains go through different stages before it is completely ripe. When your plantain turns green>bright yellow>dark yellow with black spots, you should know it is ripe enough 
Once the spots start to appear and the skin turns black, the carbs turn into sugar, so the plant is now sweet and perfectly suited for baking.

How to prepare perfect African Plantain Recipe

• First, carefully peel the skin off. Then slice them into 1/4 to 1/3 inch strips.
• Next, coat the strips with olive oil and sprinkle with salt.
• Fry over low heat for 2-3 minutes. Baking at high heat might cause everything to burn around the edges before absorbing the oil.
• Turn it over to fry the other side.
• Now we have our perfectly roasted plantain

Now we have our perfectly roasted plantains. The sweetness of the ripe plants makes it a perfectly salty-sweet snack.
We like to heat ripe plantain, but they taste amazing even at room temperature, so don’t be afraid to make them ahead of time.

They are best stored in an airtight container in the fridge for up to a week. You can easily fry it by baking for with 425-degree oven until the plantain becomes crispy.

Read More

Efo Riro Recipe - Flavour Chef

Efo Riro
Efo Riro is a vegetable soup popularly known among the Yoruba Tribe in Nigeria. This native soup is commonly prepared with vegetables such as Efo Tete( Green Amaranth) and Efo Shoko. Efo Riro is no doubt one of the most delicious soup among the Yoruba’s.
It is easy to prepare in as much as you have all the ingredient listed in this article

Efo Riro Ingredients

• 2 bunches of Tete leaves ( you can also use Ugwu or Soko)
• Assorted meats e.g (Kpomo, Shaki,  smoked turkey cow leg, or beef are ideal)
• 3 big size bell peppers (Tatashe)
• Dried stockfish (Panla)
• Half Cup of Ground Crayfish
• 3 tablespoons ground Crayfish
• Smoked catfish
• 2-3 spoons of iru (locust beans)
• half cup of sliced onions
• 3 Seasoning cubes
• 1/2 cup Palm Oil
• 11/2scotch bonnet (Rodo)
• Salt to taste

Note: Efo Riro is a fast-cooking recipe, so you need to be active

First, prepare your main Ingredients.

Put your meat on the fire, Add the chopped onion and bring to a boil over medium heat. Remember to boil the hardened meat first, then add it tenderly. Before fully cooked, add the stockfish, boil until tender, and set aside.
Wash your vegetables well with warm water to get rid of all dirt, be careful not to put them in hot water for too long to retain nutrients. Chop and set aside to your liking.
Mix the Scotch bonnets and bell peppers with onion and set aside in a large pot, add the palm oil, and place over medium heat for 2 minutes. Then add onion and fry till fragrant
Then add the locust beans and fry for another minute to release the flavor. Now add black pepper and two or three cubes season, Fry for 15-20 minutes or until the chilies are almost dry and about half the size.
Add a little stock meat/chicken stock, if you do not have stock, add water, be careful not to add too much. All you need is a cup.
Allow to boil for 2-3 minutes, then add the mixed meat, shrimp, crayfish, rockfish, and catfish. If necessary, season to taste and adjust. Allow cooking for another 10 minutes
Finally, add the washed vegetables and mix well

Turn off the heat at this point, bring to a simmer and simmer for 5 minutes. It is ready to serve. Efo Riro can be eaten with Rice, banana, and Boiled yam.

Read More