Beef Skewers or Stick Meat

Beef Skewers are very easy snack recipes to make. Some call it Beef Kebabs or simply Stick Meat. How to Make Beef Skewers [Video] This is also one of the best snacks to entertain your guests with. Ingredients for Beef Skewers The following are the ingredients I use to make my Beef Skewers. Feel free to use any vegetables you like. The aim is to make your beef skewers look colourful. So use vegetables with contrasting colors. For instance you can use red bell peppers instead of tomatoes. But whatever you do, please include onions because it tastes good with the fried beef. 300g of Best Cut Beef

1 medium Green Bell Pepper 2 medium plum tomatoes (Tomato Jos) 1 large Onion 1-2 Stock cubes (Maggi/Knorr) 1 teaspoon of Thyme Salt and dry pepper (to taste)

Tool you'll need - wooden beef skewers/sticks Before you Make the Beef Skewers Marinate the beef Cut the beef into small rectangular cuboids and place them in a bowl. Add the thyme, pepper and stock cubes. Mix everything by hand, rubbing the seasoning into the beef. When done, cover and place in the fridge to marinate for about 1 hour. Prepare other ingredients Wash all the vegetables and remove the seeds from the green bell pepper and tomatoes. Cut the vegetables into medium rectangles and set these aside (see video). Making the Beef Skewers After about 1 hour, bring out the marinated beef and place in a pot. Add a few drops of water to help with the simmering, cover and start cooking at medium heat. Once the underside turns pale, flip the beef pieces to cook the top side as well. You don't need to do this if you are cooking a full pot of beef. When the top side turns pale, flip the beef pieces on any other sides that are still red, cook these till all the beef looks pale. Now, start stirring the beef constantly till all the water is absorbed. You don't want to lose any flavour by pouring away the beef stock. Add salt to taste and set this aside. In a different pot, heat some vegetable oil. You need at least a depth of 3 inches of vegetable oil. When hot, fry the beef pieces till brown and dry. Remember to stir constantly while frying so the pieces will brown evenly. When done, put the beef pieces in a sieve lined with paper towels and leave to cool. When cool, thread the fried beef and vegetables one after the other onto the beef sticks. The way you combine the beef and vegetables is entirely up to you but make sure the final product looks colourful and appetizing. You are done! Serve with a chilled drink. Watch the video below to see how I did mine.

How to Make Nigerian Sausage Roll

When we hear Sausage Rolls, Gala, the most popular Nigerian Sausage Roll comes to mind. If you want to learn how to make Sausage Rolls that do not leave an after-taste of sausages in your mouth, keep reading. :) How to Make Nigerian Sausage Rolls [Video] I have seen a lot of recipes for Sausage Rolls where a beef sausage is slapped on a dough, folded and baked. But that tastes too "sausagey" for my liking. I'll rather put the sausage in a bread roll and eat instead of wasting my time and electricity baking that in the oven. Nigerian Sausage Roll Ingredients The number of Sausage Rolls you will get with the following ingredients depends on how flat you roll out your dough and the size you cut your sausage rolls during preparation. For the dough

Plain Flour: 300g Baking Powder: 1 to 2 teaspoons Margarine: 150g Salt: teaspoon Cold Water For the sausage filling 300g of sausage (Satis is a popular brand in Nigeria) teaspoon of ground Nutmeg 1 big stock cube Ornamental Ingredient 1 medium-sized egg Tools I used while making the Sausage Rolls Oven: Buy it in USA | in UK Glass Bowl Buy it in USA | in UK Kitchen scale: Buy it in USA | in UK Dough Roller or good old wine bottle. Buy dough roller in USA | in UK Hand blender for blending the sausages. A normal blender will NOT work well for this task because with normal blenders, you will need to add water to what you are blending but in this case, you don't want to add water to the sausages. Buy it in USA | in UK A table: You will need a flat surface to roll out and cut the dough. A blunt knife for cutting the dough. A brush for rubbing the egg on the sausage rolls. A pestle. Directions for preparing the Nigerian Sausage Rolls The Sausage Filling I don't like sausages because they are tasteless and salty. For this reason, I like to season sausages before using them in my Sausage Rolls. Boiling them with seasoning is never enough because the seasoning cannot penetrate the compact sausage. The following steps will show you how I season my sausages before using them. Put the sausages in a bowl and use a blunt object eg a pestle to mash them up. Add the ground nutmeg. Crush the stock cubes with your fingers and add to the mashed sausages. At this time, feel free to add any other seasoning that catches your fancy. Stir well to mix the added ingredients with the mashed sausages. Use the hand blender to blend the sausages into a smooth paste. Set this aside. The Sausage Roll dough

The dough for Sausage Rolls is mixed exactly as that of Nigerian Meat Pie Put the flour in a sizeable bowl; add the baking powder and salt. Mix these dry ingredients very well. You really do not need a lot of salt for the sausage roll dough. Most sausages contain a lot of salt already. Use a tablespoon to scoop the margarine in small bits into the bowl of flour. The smaller you make the bits of margarine, the easier it will be for you to rub them into the flour. Use finger tips to rub the margarine into the flour till the mix becomes like crumbs. Add cold water in bits and mix till a stiff ball of dough is formed. You only need a small quantity of water for this to happen. Get other stuff ready :) Set your oven to 170C (~335F) to preheat while you continue with the sausage roll. Rub margarine on the insides of the oven tray, spray flour on it, pour out the excess flour and set aside. This is so that the undersides of the sausage rolls do not burn or stick to the tray during baking. Break the egg, beat it and set aside, you will need it later. Roll, Cut, Fill, Fold and Close Roll out the dough to a 3mm thickness. Use a blunt knife to make a rectangular cut on the rolled out dough. Remove the excess dough and rub the egg on the rectangular dough. Scoop some sausage along the edge of the length of the rectangle. The thickness of the sausage should be such that you can comfortably fold the dough and still be left with an overlap. Watch the video below to see how I did that. Fold the dough as you would fold a mat. Rest the folded roll on the excess dough to make a seal like you would with the flap of an envelope. Cut the sausage roll to desired lengths. Roll out more dough, cut, fill, fold, cut into desired lengths and place in the greased oven tray till all the dough is used. Rub the egg on the sausage rolls. This gives them a golden brown look when done. Set the tray in the preheated oven and bake till the Sausage Rolls are golden brown. This should take approximately 40 minutes depending on the thickness of your dough and the type/heating capacity of your oven. That's how to make the Nigerian Sausage Rolls that do not have the strong sausagey smell and taste.

How to make Nigerian Buns Nigerian Buns is the harder and less oily sibling to the Nigerian Puff Puff. Some of them are so hard that they are referred to as Rock Buns. How to make Nigerian Buns [Video]

Ingredients for Nigerian Buns The following will make 7 buns balls. 150g (5.3 oz) plain flour (all purpose flour) teaspoon baking powder 2 tablespoons evaporated milk or 1 tablespoon powdered milk 1 tablespoon granulated sugar teaspoon salt teaspoon nutmeg (for the authentic taste) Warm water (for mixing) Vegetable Oil (for frying) See the video below for details of how to make Nigerian Buns. The written recipe is exclusive to the Nigerian Recipes eCookbook. How to Make Nigerian Meat Pie Recipe The best Nigerian Meat Pie is moist, yummy and has minced meat, potato and carrot filling. The filling is usually adequately seasoned and gives the

meat pie its unique taste. How to Make Nigerian Meat Pie [Video] The Nigerian Meat Pie is a popular snack because it is tasty, moist and does not produce crumbs when it is being eaten, if it is well-prepared, that is. The recipe detailed here will help you make the best meat pie recipe. For another version of this recipe visit the Nigerian Meat Pie as a Dessert page. Nigerian Meat Pie Ingredients The number of meat pies you will get depends on the diameter of the meat pie cutter you use. A cutter that is 8 inches (20cm) in diameter will give you about 10 meat pies with the following ingredients. For the dough Plain Flour (All Purpose Flour) 1 Kg (2.2 lbs) Baking Powder 2 teaspoons Margarine 500g (1.1 lbs) Salt 2 pinches Cold Water - cup / 125 ml / 4.2 oz

For the meat pie filling 2 medium-sized Irish potatoes 2 medium-sized carrots 500g (1.1 lbs) of minced meat 1 medium-sized onion 2 cooking spoons of Vegetable Oil Seasoning - 2 big Maggi / Knorr cubes and 1 teaspoon of thyme 2 tablespoons of plain flour Cold water 1 cup / 250 ml / 8.4 oz Salt to taste

Ornamental Ingredient 1 medium-sized egg Tools you will need to make a meat pie Oven: This will be used for baking the meat pie. Buy it in USA | in UK Dough Roller or good old wine bottle. Buy dough roller in USA | in UK Kitchen scale: Buy it in USA | in UK A table: You will need a flat surface to roll out and cut the dough for the meat pie. Meat Pie cutter: There are special cutters in the market but if you have a pot cover with sharp edges that can make a clean cut on the flattened dough, please use this. Table fork: This will be used to press the edges of the meat pie after the filling has

been added. Directions for preparing the Nigerian Meat Pie The Meat Pie Filling Peel the Irish potatoes and scrape the carrots, wash and cut these two into tiny cubes. Wash and slice the onions into tiny pieces. With your cooker or stove set to medium heat, heat the vegetable oil in a pot, add the diced onions and stir for a bit, add the minced meat and stir vigorously till the minced meat turns pale. Add 1 cup of water and the seasoning. Cover the pot and once the contents of the pot starts boiling, add the diced carrots and potatoes and cook till everything is well done. Dissolve 2 tablespoons of plain flour in half cup of cold water and add to the meat pie filling. This tip is so that the meat pie filling does not dry up during baking. It is also what keeps the meat pie filling moist. Add salt to taste, stir the contents and turn off the heat. Set the meat pie fillingaside. Now is the time to prepare the dough for the meat pie. The Meat Pie dough Put the 1 kg of flour in a sizeable bowl; add 2 teaspoons of baking powder and 2 pinches of salt. You really do not need a lot of salt for the meat pie dough. The meat pie will get most of its taste from the filling. Mix these dry ingredients very well. Use a tablespoon to scoop the margarine in small bits into the bowl of flour. The smaller you make the bits of margarine, the easier it will be for you to rub them into the flour. Use finger tips to rub the margarine into the flour till the mix becomes like crumbs. Note: In Nigeria, we also refer to margarine as butter but for my audience in the Western countries, please do NOT use butter for the meatpie dough because butter is too hard and this makes it difficult for you to mix it with the flour to achieve the crumbly look. So please use margarine. Also butter is quite heavy so it makes the dough very greasy which hinders the elasticity of the dough. Can I use melted butter? No, because it simply ruins the meat pie. Now, start adding cold water in bits while at the same time folding the mix till astiff ball of dough is formed. You will be surprised at how small quantity of water you need to get the dough stiff. At most, all you need for the 1 kg of flour is half a cup of water.

Knead the dough very well, put back in the bowl and leave to rest for 5 to 7 minutes. This makes the dough more elastic. Cut, Fill, Fold and Close Set your oven to 170C (335F) and leave to preheat while you continue with the meat pie. Rub margarine on the insides of the oven tray and set aside. This is so that the undersides of the meat pies do not burn or stick to the tray during baking. Break the egg, beat it and set aside, you will need it pretty soon. Knead the dough some more, roll it out to achieve a 5mm thickness. Use a cutter, be it the cover of a small pot or a meat pie cutter, to make round cuts on the rolled out dough. Remove the excess dough, leaving behind the round cuts. Scoop some meat pie filling into the center of the round cuts, the quantity should be such that you can comfortably close the dough without overflows. Don't worry if you overfilled the first one, you have many meat pies to fill today so at some point you will know just the right quantity of meat pie filling to scoop into the dough. Rub the egg on the inside edge of the cut meatpie dough. Watch the video to see how this is done. This is to ensure that your meat pie is perfectly sealed and does not open up while it is being baked. Fold one part of the dough to meet the other end and use a fork to press the 2 edges together to close tightly. Place your work of art in the oven tray and repeat the previous step till all the cut out dough is exhausted. Roll out more dough, cut, fill, close and place in the greased oven tray till all the dough is used. Rub the egg on the meat pies. This gives the meat pie a golden brown look when done. Set the tray in the preheated oven and bake for 30 to 40 minutes. This time will depend on the type and heating capacity of your oven. For some ovens, the meat pie will be done in half an hour, for some, it may take up to 50 mins. Whatever type of oven you have, the important thing to know is that the best meat pies are the ones baked at medium heat. You can confirm that the meat pie is done when it starts browning. It is alright to open the oven to check this. That's how the Nigerian Meat Pie is made. It may seem like a long process just because the procedure as explained here is very detailed and includes lots of tips that are often over-looked. You will see that it is an easy and straight-forward recipe when you actually do it. But why worry about the time it will take? Just think of all the yummy meat pies you will be eating. :)

Feel free to use half the quantity of the stated ingredients if you do not want to make as many meat pies. How to Make Nigerian Puff Puff

Nigerian Puff Puff is that spongy, deep-fried, spherical snack that originated from Nigeria. It is soft and springs back to touch, you know, like when you pinch a foam sponge. How to Make Nigerian Puff Puff [Video] We leave it to our Nigerian brothers and sisters in the United States to tell you how tasty and special this Nigerian snack recipe is. Over there, it is rare to go to a party and not eat the Nigerian Puff Puff. Making the Puff Puff recipe is both easy and complicated. Easy because the mixing is quite straight-forward and you will see proof that you are doing things right as you go along. It is only complicated when you do not follow the steps as detailed on this website. For 250g of Puff Puff, you will need the following ingredients.

Ingredients 250g of Plain Flour 2 teaspoons of yeast (the one used in baking bread) teaspoon ground nutmeg Granulated Sugar to taste 3 pinches of salt Lukewarm water (for mixing) Vegetable Oil (for frying)

Before you make the Nigerian Puff Puff If your yeast is the type that looks like tiny pebbles or is like paste, mix it with lukewarm water and set aside. you will add it later when you have added water to the Puff Puff mix. If your yeast is in powder form, then add it when you add the other dry ingredients to the flour (as mentioned below). Directions Put the floor in a bowl, add the ground nutmeg, powdered yeast, sugar and salt. Mix all these together. Add water in small quantities and mix everything by hand till you have a good blend of all the ingredients. Add the yeast you mixed with lukewarn water if applicable. Use warm water to mix the puff puff ingredients if you want it to rise faster. Keep mixing till the batter is smooth but not too watery to flow from a spoon. The mix should be much thicker than pancake batter (see video below). Cover the bowl with aluminum foil and make sure it is airtight by pressing the edges of the bowl (see video). Leave to rise for about 45 minutes. When OK to fry, the Puff Puff batter should have risen in quantity and will have some air bubbles. Pour some oil in a deep pot and allow to heat up. It's not advisable to use a deep fryer for Puff Puff because of the netting but if you want to use it, set the temperature to 170C. Note: The oil should be at least 3 inches deep. This is so that the puff puff will become spherical when scooped into the oil. You don't want to end up with flatPancakes. lol Test that the oil is hot enough by putting a drop of batter into the oil. If it sizzles and comes up to the surface of the oil, then the oil is hot enough. If the oil is not hot enough, the batter will go down to the bottom of the oil and stay there. When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb and index finger. You should see the video for this technique as this is what will make your Puff Puff have a near-perfect spherical shape.

Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding. Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well. When both sides are golden brown, take out the puff puff balls and place in a sieve. If you want to reduce the oil on your Puff Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil on the puff puff. That's how the Nigerian Puff Puff is made. How to Make Nigerian Chin Chin Chin Chin is the crunchy deep-fried snack that originated from Nigeria. It is an ideal light refreshment for you and your guests. The Nigerian Chin Chin can last for weeks if stored in an airtight container. How to Make Nigerian Chin Chin [Video] With no baking involved in this recipe, Chin Chin is one of the easiest Nigerian snacks to make. To make some Nigerian Chin Chin, you will need the following ingredients. Ingredients for Soft Chin Chin 1kg of Plain Flour 150ml of milk / 150g of powdered milk 275g of granulated sugar 250g of margarine 2 medium sized nutmegs | 2 teaspoonfuls of ground nutmeg Vegetable Oil (for frying)

If you want the Chin Chin really crunchy, use the following quantities of ingredients 1kg of Plain Flour 75ml of milk / 75g of powdered milk 200g of granulated sugar 125g of margarine

2 medium sized nutmegs | 2 teaspoonfuls of ground nutmeg Vegetable Oil Directions Mix the milk and sugar in a bowl and leave to soak. Note: If you are using powdered milk, mix the milk and sugar. Then add 150ml of water for soft chin chin (75ml of water for crunchy chin chin), mix and leave to soak. One way to get the sugar to dissolve fast is to grind it in a dry mill before mixing it with other ingredients. In a separate bowl, mix the ground nutmeg and flour, then rub the margarine into the flour till it has mixed well with the flour, leaving no lumps. Add the sugar/milk mixture to the margarine/flour mixture and mix by hand till a smooth dough is achieved. Place the dough on a flat surface and start kneading gently with a dough roller. When the dough is flat, cut into desired sizes. Deep-fry in hot vegetable oil. While frying, continuously stir the chin chin till you get a golden brown color. Scoop the fried pieces onto a flat tray to dry and cool down quickly. 1 When the chin chin had cooled down completely, store in a dry, airtight container.

How to Make Nigerian Pancake

This is a simple recipe for the thin, delicious Nigerian-style pancakes. It is made with those ingredients that we always have in our kitchen. So you do not have any excuse for not making this recipe right away or latest this weekend. Nigerian Pancake Recipe [Video] Most Nigerians think of pancake as just a snack. Yes, pancakes go well with a chilled drink. But have you ever thought of another way to enjoy pancake? Now listen to this! Pancake is the most balanced meal you can have at breakfast as it is a blend of protein (from the eggs), carbohydrates (from the flour) and fats and oil (from the butter and vegetable oil). And we are not even talking about the micro nutrients. Maybe that's why the pancake is commonly referred to as Diet in Nigeria. You can eat pancakes with Custard, Akamu (Ogi) or Oat Meal. So put more effort into your weekend breakfast by preparing this recipe for you and your family. Yes, mostly during weekends, so you can relax and enjoy the pancake because you are in no hurry to leave the house. Learn how to make the Nigerian pancake and re-live your teenage years when you used

to buy Diet during recess or after school. Ring a bell? Ingredients 1 cup | 150g of plain flour 2 medium eggs cup | 125 mls of evaporated milk (Peak or Carnation are common in Nigeria) 2 tablespoons of margarine 1 cup | 250 mls of water teaspoon of salt 6 teaspoons of sugar (or to taste) Ground Chilli Pepper (to taste) Vegetable oil

Tools I used Cooker: Buy it in USA | in UK Blender: Buy it in USA | in UK Microwave Oven for melting the margarine: Buy it in USA | in UK Kitchen scale: Buy it in USA | in UK Frying pan: Buy it in USA | in UK Bowl

Before you fry the pancake Put the margarine is a small bowl and melt in the microwave. You can also place the bowl in a bigger bowl of hot water to melt the margarine. Break the two eggs into the melted margarine and beat till smooth. Then add cup of water. Add the flour and mix well till there are minimal lumps. Add the milk, salt, sugar, ground pepper and the remaining cup of water, stir well. 1 Blend the mix using a liquid blender. This will give the pancake batter the smoothest consistency. If you don't want to blend it, no problem, just mix the ingredients very well so that the lumps are minimal.

Note: You can also add onions to the pancake but make sure that your blender can liquefy the onions. If not, the pieces of onions will not let you achieve very thin pancakes. Directions Set a frying pan over medium heat. Add a few drops of vegetable oil. Just enough to lubricate the frying pan. When hot, pour some pancake batter into the frying pan. Tilt the pan so that the batter coats the surface of the pan evenly. This should be a very thin coat. Fry the underside of the pancake for approximately 1 minute, shaking the pan from time to time till the pancake comes loose. You can also loosen it with the spatula. Check the underside to be sure it has browned to your liking, preferably light brown. Flip the pancake so you can fry the top side as well. The pancake is done when both sides are light brown. For breakfast, serve with Custard, Akamu (Ogi) or Oat Meal. If you just want to snack on the pancake, make sure you have a drink chilling in the freezer before you even start mixing the batter. Enjoy!