Recently a friend of mine asked me for my Soy milk recipe, and I spent quite a while trying to conpress it into 3 text messages and still remain clear, then I thought - I could have sent her a link to the recipe right here on Naija Cook Book! Then I realized its not here yet! So here goes:
Soy Milk is an extract from Soy beans [or soyabeans]. It is rich in lots of vitamins and is a veritable source for protein. There are several other uses, for the bean - you can cook it, extract the milk, or even mash it and use as egusi [which is used in soups in Nigeria].
Taking the milk regularly guarantees fresh youthful skin, a healthier diet among other things. My younger brother was born when the currency was changed from shilling to naira, so my parents had money in the bank but no cash to spend so we had to make do with what we had in the farm. I was fed imported milk as a baby - due to the circumstances my brother was fed soymilk. Two decades later he's over 6ft 3ins tall and seldom falls ill while I'm weak most of the month.
No one needs to tell me to feed my babies with soymilk when they come along!
To make the milk is soooo easy!
Ingredients:
Soy beans
Hot water
A sieve - tiny mesh, almost as small as the one for sieving flour
A blender
A ladle
Sugar
Procedure:
Step 1: Pour the beans into a bowl after picking. Pour boiling hot water over it. [Some prefer to soak the beans overnight because of its hard skin, but hot water is just as effective]
Step 2: Leave the beans to soak in the hot water for an hour and a half. While soaking, wash the sieve selected to ensure clean hygiene. Get the blender ready.
Step 3: Check the beans periodically, until the skin becomes extremely soft and removable. When it reaches this condition, remove the skin from the beans by rubbing between your hands in cool water.
Step 4: Fill the bowl periodically with water, until the peeled skin rises above the beans, and sieve the skins out. To conserve water (we have to be green, right?), sieve the skins but pour water into another bowl while sieving. Pour the water back into the bowl with the beans.
Step 5: Repeat steps 3 and 4 until 99.99% of the skins have been peeled and sieved out.
Step 6: Pour the beans into the blender with little water. Blend in batches, depending on the quantity of beans you have peeled. The result should be a thick paste with little or no lumps in it.
Step 7: Dilute the paste with water but make sure the result is not too watery. Mix until it is an even mixture then sieve into another bowl. [Do not through away the pulp because you can use it in your vegetable soups to add a unique taste, instead of Egusi].
Step 8: Pour the sieved liquid into a pot. Put on the burner, on low heat and stir rigorously. Leave on low heat and watch periodically. When a brown layer begins to form on top of the extract, skim it off with a spoon.
Step 9: Let the extract reach a mild boil, then set aside. Let the pot cool for a while. Add sugar to taste [don't let the sugar overcome the soy taste in the extract].
Step 10: Let it cool until you can pour into bottles. Pour into bottles and arrange in the fridge. Serve chilled.
Soy milk can be drank anytime of the day. Personally I make soymilk, and bake little potato - filled rolls that I used to serve to my guests.
Wednesday, August 5, 2009
Thursday, May 21, 2009
Sandwichy Yummy
A Tweperson recently asked what she could do to get fat, and I decided to share my Sandwichy recipe with her - its very fast, and satisfying. Then I realized that my golden sandwichy recipe is not on my blog! Impossicant! I had to remedy that right away! So here it is...
Ingredients:
Sliced Bread, like six or seven depending on your mix
Seasoning, preferably Knou
salt
vegetable oil, or olive oil
eggs
onions, grated into tiny bits
cheese, cut it into tiny pieces so it will mix with other ingredients
minced meat, or any other additions u want to add
Procedure:
Step 1: place frying pan on low heat. Add oil
Step 2: break eggs into a mixing bowl. Add the salt seasoning and other ingredients. Mix until almost smooth.
Step 3: dip bread into the mix for a few seconds or until totally coated by mix, and place each one in frying pan. Dip two at a time or how many that can enter the frying pan at the same time.
Step 4: flip periodically. Ensure it does not stick or burn. After the egg's done all round, place in a plate.
Step 5: Cut slices into triangles.
Step 6: Serve the triangles with tomatoe sauce or stew.
Step 7: Try not to bite your tongue while eating.
Ingredients:
Sliced Bread, like six or seven depending on your mix
Seasoning, preferably Knou
salt
vegetable oil, or olive oil
eggs
onions, grated into tiny bits
cheese, cut it into tiny pieces so it will mix with other ingredients
minced meat, or any other additions u want to add
Procedure:
Step 1: place frying pan on low heat. Add oil
Step 2: break eggs into a mixing bowl. Add the salt seasoning and other ingredients. Mix until almost smooth.
Step 3: dip bread into the mix for a few seconds or until totally coated by mix, and place each one in frying pan. Dip two at a time or how many that can enter the frying pan at the same time.
Step 4: flip periodically. Ensure it does not stick or burn. After the egg's done all round, place in a plate.
Step 5: Cut slices into triangles.
Step 6: Serve the triangles with tomatoe sauce or stew.
Step 7: Try not to bite your tongue while eating.
Sunday, February 22, 2009
EDIKAIKONG SOUP
My friend, IjayBaby contributed this recipe for our use some time ago - pls try it out!
Procedure:
Step 1: Wash the Pumpkin Leaves and Water Leaves properly in salt water to remove dirts.
Step 2: Slice the Ugu and Water leaf
Step 3: Season and Boil the meat,dry fish and stockfish with onion, salt and Maggi till tender
Step 4: Add ur pounded fresh pepper,crayfish and stir.
Step 5: Add the sliced Water Leave and Pumpkin leaves and Stir.
Step 6: Add red Oil( 3 Cooking Spoon).
Step 7: Allow to boil for 3 mins.
Step 8: Slice the Onion and pound together with the sliced okazi leaves.
Step 9: Add to the already boiling soup.
Step 10: Add Salt, Maggi to taste.
Step 11: Allow to cook for like 1min
Step 12: Your soup is ready.
Note: You don't need to add too much water cos the leaves will bring out water when it boils.
Serve your edikaikong(Vegetable Soup) with Semovita, Pounded Yam, Fufu,or Eba.
The soup is high in all the necessary buiding blocks of good health.
Ingredients:
1. Pumpkin leaves
2. Lean Meat
3. Dry Fish n Stockfish
4. Crayfish
5. Waterleaf
6. Okazi Leaves
7. Maggi, Salt
8. Fresh Pepper
9. Onion
10. Red Oil
11. Water
Procedure:
Step 1: Wash the Pumpkin Leaves and Water Leaves properly in salt water to remove dirts.
Step 2: Slice the Ugu and Water leaf
Step 3: Season and Boil the meat,dry fish and stockfish with onion, salt and Maggi till tender
Step 4: Add ur pounded fresh pepper,crayfish and stir.
Step 5: Add the sliced Water Leave and Pumpkin leaves and Stir.
Step 6: Add red Oil( 3 Cooking Spoon).
Step 7: Allow to boil for 3 mins.
Step 8: Slice the Onion and pound together with the sliced okazi leaves.
Step 9: Add to the already boiling soup.
Step 10: Add Salt, Maggi to taste.
Step 11: Allow to cook for like 1min
Step 12: Your soup is ready.
Note: You don't need to add too much water cos the leaves will bring out water when it boils.
Serve your edikaikong(Vegetable Soup) with Semovita, Pounded Yam, Fufu,or Eba.
The soup is high in all the necessary buiding blocks of good health.
Wednesday, February 4, 2009
Valentine Cakes!!!!
Valentine Cakes for Sale!!!
Pre-order now!
We have all types that will blow your mind!
We have coconut cakes, sponge cakes, chocolate cakes, fruit cakes and more!
We have oval-shaped cakes, love - shaped cakes, rose-shaped cakes and more!
We have cakes with icing designs done with coconut, springles, butter fondant, royal and more!
We have cakes with surfaces done with sweets, chocolates, lettering, candy, flowers and more!
We also can have special effects like football pitch, barbie dolls, fruit basket, love box and many more done for you on request!
In all regular sizes!
Order yours now!!! Call the following numbers:
Lagos - 08034863438, 08067903362
Abuja - 08035638515
Pre-order now!
We have all types that will blow your mind!
We have coconut cakes, sponge cakes, chocolate cakes, fruit cakes and more!
We have oval-shaped cakes, love - shaped cakes, rose-shaped cakes and more!
We have cakes with icing designs done with coconut, springles, butter fondant, royal and more!
We have cakes with surfaces done with sweets, chocolates, lettering, candy, flowers and more!
We also can have special effects like football pitch, barbie dolls, fruit basket, love box and many more done for you on request!
In all regular sizes!
Order yours now!!! Call the following numbers:
Lagos - 08034863438, 08067903362
Abuja - 08035638515
Monday, December 29, 2008
Ofada Soup
Basically the latest craze is Ofada rice and stew here in Nigeria. It might seem like its dying down now, but there is just no substitute for it yet. The attraction for the meal does not end in the large grain rice that is known as Ofada, but also extends to the stew. On first glance, the stew seems, full of seeds, and very rich in assorted little pieces of goodies (what my nephew calls 'orishirishi') and oil. It looks harmless and judging by the reddish hue, it seems harmless, but a well-prepared, no-holds-barred ofada stew will heat up your palate in a few seconds!
Here is the recipe we use at home!
Ingredients:
Tomatoes, enough to make a small pot of stew
Tomatoe puree, one small tin
Red pepper (what we Yoruba's calll 'rodo')
Maggi, or any seasoning of your choice
Salt
Garlic cloves, two small ones
Onions, two medium-sized bulbs
Red oil
Green pepper, (the type you buy for fried rice, what oyinbo calls 'dummbell' [or is it drumbells?])
Garden egg, 3 large bulbs
locust beans, (what we call 'iru')
The 'Extras' - diced beef, shredded stock fish, 'roundabout', ponmo, shaki, etc
Procedure:
Step 1: Chop the onions into tiny bits. Some people prefer to blend it after chopping, so it is not visible for those who do not like to see it in the meal. Do the same to the garlic cloves. Blend the tomatoes to a fine paste. Dice the red and green pepper into tiny pieces, keep the seeds.
Step 2: Boil the garden egg until a bit tender. Skin the bulbs and mash up until soft and pasty. Blend the locust beans to a fine paste. Boil the meat pieces to be used as 'Extras'.
Step 3: Put the pot on the burner. Make sure that you make the stew out in the open or when no one is around that might choke from the heat. Heat up the selected pot until there is a lot of heat emanating from inside. Add the oil (enough to make an 'Ijesha' stew - which means at the end of the cooking, there should still be oil enough to drain on top of the stew), and wait for it to heat up as well. When there is more vapour coming out of the pot, add salt.
Step 4: Add the onion, locust beans and garlic paste. Stir, and add the tomato puree. Stir
Step 5: Add the diced pepper and stir, then add the garden egg paste. The garden egg will absorb most of the oil. Add your seasoning. Stir.
Step 5: Taste the stew. By now it should be full of the customary seeds, and at the same time peppery and delicious.
Step 6: Add the pieces of stock fish, ponmo, diced beef, shaki, 'roundabout' and other stuff you want the eaters to crunch their teeth on. Stir
Serve with rice, on beans, and enjoy!
Here is the recipe we use at home!
Ingredients:
Tomatoes, enough to make a small pot of stew
Tomatoe puree, one small tin
Red pepper (what we Yoruba's calll 'rodo')
Maggi, or any seasoning of your choice
Salt
Garlic cloves, two small ones
Onions, two medium-sized bulbs
Red oil
Green pepper, (the type you buy for fried rice, what oyinbo calls 'dummbell' [or is it drumbells?])
Garden egg, 3 large bulbs
locust beans, (what we call 'iru')
The 'Extras' - diced beef, shredded stock fish, 'roundabout', ponmo, shaki, etc
Procedure:
Step 1: Chop the onions into tiny bits. Some people prefer to blend it after chopping, so it is not visible for those who do not like to see it in the meal. Do the same to the garlic cloves. Blend the tomatoes to a fine paste. Dice the red and green pepper into tiny pieces, keep the seeds.
Step 2: Boil the garden egg until a bit tender. Skin the bulbs and mash up until soft and pasty. Blend the locust beans to a fine paste. Boil the meat pieces to be used as 'Extras'.
Step 3: Put the pot on the burner. Make sure that you make the stew out in the open or when no one is around that might choke from the heat. Heat up the selected pot until there is a lot of heat emanating from inside. Add the oil (enough to make an 'Ijesha' stew - which means at the end of the cooking, there should still be oil enough to drain on top of the stew), and wait for it to heat up as well. When there is more vapour coming out of the pot, add salt.
Step 4: Add the onion, locust beans and garlic paste. Stir, and add the tomato puree. Stir
Step 5: Add the diced pepper and stir, then add the garden egg paste. The garden egg will absorb most of the oil. Add your seasoning. Stir.
Step 5: Taste the stew. By now it should be full of the customary seeds, and at the same time peppery and delicious.
Step 6: Add the pieces of stock fish, ponmo, diced beef, shaki, 'roundabout' and other stuff you want the eaters to crunch their teeth on. Stir
Serve with rice, on beans, and enjoy!
Sunday, June 29, 2008
Jollof Rice, v1.0
Since there are many different versions of Jollof Rice, I named it version 1.0!
Ingredients:
Rice - four or five cups (for a serving of 3 adults)
Vegetable Oil - about 4l, which is two tablespoonfuls
Salt
Sliced Onions.
Sliced Tomatoes.
Shredded pepper.
Tomato puree, three tablespoon scoops.
A tablespoon scoop of butter/margarine.
Two Knou cubes (you can use any seasoning of your choice).
Procedure:
Step 1: Pour the oil into the selected pot. Add the butter. When the combination is hot, sprinkle a little salt and add some sliced onions.
Step 2: Add the shredded pepper and stir for a few seconds. Add the tomato puree. Stir.
Step 3: Add the seasoning and stir until fried. Add the jug of hot water and stir to ensure that the combination evens out smoothly. Wait a few minutes for the combination to heat up, stirring constantly.
Step 4: Wash the starch out of the rice (simple effective procedure to eliminate the perboiling step. Add salt to the dry unwashed rice, and add three tablespoonfuls of water.Rub the salt into the rice for three minutes. Rinse away the starch.
Step 5: Add the rice to the combination. Cover the pot and wait for the rice to get soft. Always check constantly - remember you used hot water to speed up the cooking time. If the rice isn't soft and all the water is gone (which is preferable to having too much water, as you cannot sieve it out), add little quantity of water.
Step 6: When the rice is almost done, add the sliced tomatoes, and remaining slice onions to steam and cover the pot.
Step 7: After three minutes (or less, depending on how crunchy and fresh you want the tomatoes and onions to be), stir the rice to ensure that no part is lacking in the condiment.
Serve with Chicken or Fish...Enjoy!
Ingredients:
Rice - four or five cups (for a serving of 3 adults)
Vegetable Oil - about 4l, which is two tablespoonfuls
Salt
Sliced Onions.
Sliced Tomatoes.
Shredded pepper.
Tomato puree, three tablespoon scoops.
A tablespoon scoop of butter/margarine.
Two Knou cubes (you can use any seasoning of your choice).
Procedure:
Step 1: Pour the oil into the selected pot. Add the butter. When the combination is hot, sprinkle a little salt and add some sliced onions.
Step 2: Add the shredded pepper and stir for a few seconds. Add the tomato puree. Stir.
Step 3: Add the seasoning and stir until fried. Add the jug of hot water and stir to ensure that the combination evens out smoothly. Wait a few minutes for the combination to heat up, stirring constantly.
Step 4: Wash the starch out of the rice (simple effective procedure to eliminate the perboiling step. Add salt to the dry unwashed rice, and add three tablespoonfuls of water.Rub the salt into the rice for three minutes. Rinse away the starch.
Step 5: Add the rice to the combination. Cover the pot and wait for the rice to get soft. Always check constantly - remember you used hot water to speed up the cooking time. If the rice isn't soft and all the water is gone (which is preferable to having too much water, as you cannot sieve it out), add little quantity of water.
Step 6: When the rice is almost done, add the sliced tomatoes, and remaining slice onions to steam and cover the pot.
Step 7: After three minutes (or less, depending on how crunchy and fresh you want the tomatoes and onions to be), stir the rice to ensure that no part is lacking in the condiment.
Serve with Chicken or Fish...Enjoy!
Wednesday, June 18, 2008
Rice
Right now i am wondering how this happened - how I could forget about rice, a staple food in my country for this long! Rice is a daily item on everyone's menu in Nigeria, and we have so many recipes, and even so many different ways of cooking the same dish, you'll be amazed- i was once told that there are seven different ways of cooking jollof rice! Seven! I know only two!
There are some dishes that are common - jollof rice, fried rice, rice and stew, etc, while there are some that are unique - coconut rice, green rice, etc. There is also our very own native rice - ofada rice, which is the first choice at parties these days.
Let's begin the rice journey!
There are some dishes that are common - jollof rice, fried rice, rice and stew, etc, while there are some that are unique - coconut rice, green rice, etc. There is also our very own native rice - ofada rice, which is the first choice at parties these days.
Let's begin the rice journey!
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