I am SORRY Lucrabasi, I dont really know the recipe you followed for the puff-puff, but did you add yeast/baking powder to the dough and leave it for some time - like 1 hour so it can rise before you season with nutmeg and cinnamon?? Am sure it will rise further in the oil if you do it this way.
For the meatpie, did you grate the vegetables you used i.e carrot, and potatoe? The grated potato must be poured in boiling water and sieved before adding to the minced meat and carrot. These will be fried in a little frying pan and seasoned with salt and maggi or knorr cubes befoe filling the rolled out dough with it.
I hope this helps - am not really a pastry expert.

Thanks mummyanne, I'll give it a try, can't wait for my family to taste some!

@mummyanne
thanks a lot for the tips i did everything else before with the puff puff but i had no idea you had to put any cinamon or nutmeg and i did the meat pie the other way round as well still waiting on the maggi recipe from my sister thanks

u're welcome Lucabrasi. Also next time you attempt the puff-puff, make sure that the flour is not expired cos that would affect it's ability to rise  or respond to yeast. The cinnamon or nutmeg is for taste. Some people (like me) , even add a little ginger extract for that extra spicy/tangy flavour.

@mummyanne
HI,
i think this is another amaka in the house. U're great gal. thanks 4 solving kitchen problems.

@Amaka,
Baby Girl,
I'm sure you've really made home for many by teaching them, I mean US, various african DISHES. thanks a million times.
Why did u remove ur pic 4rm ur profile? Pls put it back, and fast too.

Its been long we keep cooking, think its time we drink something.
I have this to contribute:


EGG NOG

12 eggs, separated & beaten
1 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 tsp. nutmeg
8 c. milk
1 c. dark rum or brandy

Beat yolks and sugar until light and thoroughly combined. Add salt and vanilla. Beat in 4 cups milk. Cook mixture, stirring constantly until it reaches 170 degrees on a candy thermometer and thickens slightly (do not boil). Remove the custard from heat and stir in 4 more cups milk. Beat whites of eggs and 1/4 cup sugar. Fold into egg and milk mixture. Add nutmeg and 4 quarts of store bought egg nog and mix thoroughly. Add rum or brandy to taste. Makes about 2 gallons of delicious egg nog.

Hi Nairalanders in d food section, pls do we av anambra babes in d house? i want to make bitterleaf soupnt d normal kind of bitterleaf bt d anambra's type pls. my hussy luv dat soup n i av to make it 4 her dis wkend pls tnx

HI,
Pls can anyone give me the recipe for Pepper soup!

Ingredients for peppersoup

Meat/Chicken/Fish (fresh water) either of these
that meat can be beef, cowleg or cowtail (cowtail is werking for me)

1 small stalk of Efirrin (Saint leaf)
1 ball of onion
Spices (already ground) check with stall that stock such
Seasoning to taste
Salt
Water (5 cups)


Wash the meat or fish or whatever you are using and bring to boil. if its beef, u can dice it after boiling.

add the spice and let it simmer

add the effirin and seasoning

if its not hot enough, you can add a little grounded pepper

add salt to taste

serve hot

please take with chilled drink

_{abeg i try?}

my mouth dey water oh

rite2salas:

my mouth dey water oh

for which one na?

recipe for flan(a cuban kinda cream drink like egg nog)

for 2 people average
4 eggs
milk
sugar
some water(little)
make caramel with sugar(melt sugar with low heat)and use it to base the pan
blend the 4 eggs,milk,sugar and a bit of water
pour in your pre based pan,add whisky i.e amarillo or any colourless alcohol
put a nylon on it and tie with a thread
bake for 1 hr and its ready

ice cream.

1 litre of milk
sugar
flavour(vanilla,strawberry,chocolate)
pinch of salt

mix together and put on low level heat till its sorta yoghurty
put in the freezer
when its almost freezing,bring out and add 4 spoons of milk again
mix together and put in the freezer again
when almost frozen,bring out,add beaten egg white to foam then stir again
put in freezer untill frozen

Kekefia - Ijaw dish[font=Lucida Sans Unicode][/font]
Hi all, Nigeria has really got lots of tasty dish but one I know for certain that is both tasty and really nutricious is the meal. Popularly eaten by the Ijaws but I tell you, if you aim is to keep fit or loose some KG, then this meal should be included in your dish and the max, 3 times a week, dinner most preferably.

Ingredients
Plantain - unripe (2
Perewinkle - 1 milk cup
Dry fish - 1 large unit
Onions - 2 big bulbs
Scent leave - 1 bulb
Water - 1/2 litre
Creyfish - 1 tbspn
Palm oil - 1 cooking spoon
Seasoning - (Maggi/Knorr (1cube) (salt to taste) (Dry blended pepper)

(preparing all ingredients down)
Peel plantain, wash and slice in cubes or as desired, Shred scent leave, slice onions in tiny bits, clean perewinkle and bring to a boil for 5minutes then set aside, Clean and wash dry fish to rid it of sand.

METHOD.
In a clean pot, bring 1/2 litre of water to a semi boil, pour in sliced plantain and onions and cover pot to boil under a bit above medium heat for 10minutes. Now add Maggi, dry blended pepper, creyfish, dry fish and perewinkle without stirring. Cover for to boil for 2minutes. Open pot and add the palm oil and stir then cover to simmer under low heat for 2 more minutes.

Wow!!!! Thats my favourite dish

One of the reasons why I REALLY enjoyed my NYSC dayz in Ondo State. Plenty of plaintain and cheap for that matter.

Plaintain here is very costly and they look kind of sickly

i have looked everywhere on the web for abbacha recipes, i can't find one  if any body finds one please post it in the thread i dey beg

Which food is that? (abacha)

abacha simply means African Salad.

Could someone help me out with a cake recipe please.

The ones I tend to bake here taste different from the ones'

baked in nigeria. Come to think of it I miss tantalizers.

My God, Amaka chei!!! omo presently am in Catalunya the capital of Barcelona
God punish any white man wen ever say our food is bad.
Am salivating all over especially at the sight of the pounded yam and okro soup
even the egusi soup.
chei

Amaka! you are the bomb! Keep on educating us on our wonderful and varied dishes.
God bless u. More elbow grease.

Hello,

I know this is about recipes, but I was wondering if anyone here could help me find an Efik dictionary or a translation book of some kind. If anyone could help me out, Id really appreciate it. Thank you so much.

-C

hello House,My name is Wilfred,from Calabar.
i just bobbed into the this thread for the 1st time.
i'm hoping to learn a lot of cooking recipies that wud make me a much better chef for the futher.
i'll be glad to meet great chefs as well.

One thing I have discovered about putting shrimp in fried rice is that it goes bad twice as fast, It's all about storage life,

Chei!!! these amazing, those of you salivating or drooling haha abeg
make una go jaw, atleast you guy can get a real taste of AMAKA,

We that are abroad, what can we do, rather than salivate, dream of the wonderful receipe
and our belove country, finally if we can get Amaka here.

Amaka you too much, abeg try email me those food.

good posts

[b][/b][color=#770077][/color]THANK YOU THANK YOU to everyone who post such wonderful Naija recipes! Just got back to the US from Lagos and my heart (and stomach!) were breaking for good African food. I know how to make a few things, but this thread will greatly expand my cookbook! Thank you especially to whoever posted the egg roll recipe, I had never had them until this time and whew they are sooooooooooooo good! I am also now an egusi soup addict, now all I hope is I can find a good source in the US to get all the ingredients I need to make it properly. Keep the recipes coming, abeg!

INGREDIENTS

Tapioca, 900g

1 Coconut flesh(grated) and its milk(seived)

4 Bay leaves

Cloves(a pinch)
water

METHOD:

Soak Tapioca overnight. In the morning, after rinsing the seasonings, place them in a pot and add 1/2 glass of water. Bring to boil. Seive off the leaves and cloves. Then add to extract tapioca and cook till the granules are almost transparent. Slow the heat and add coconut milk and 1 tsp of the flesh. Cook until the milk is incorporated into the tapioca, and by then is totally transparent.
To sweeten, add sugar, honey, or syrup. For a more creamy custard, add milk (unsweetened)

P.S. Do not stir the custard too much as this will make it messy
As for the remaining coconut flesh, you could make it into a snack by adding it to warm syrup in a pan/wok and stir consistently till the flakes golden and sticky. Mold into balls while still warm, then leave on a rack to set. ENJOY!

[color=#990000][/color]

Ingredients
Coconut 1 whole
Milk 1 tin
Sugar to taste
Corn flour 2 tbsps
Water 2 cups
Method
Grate the coconut and blend with the 2 cups of water.Sieve the blended coconut in a pot and put to boil.Mix the corn flour with about 2 tbsps of water.Make sure the coconut boils and then you add the mixed flour stirring through out.Let boil for 2 mins,then add the milk and Sugar.Remove from heat.Serve hot.

Hi i need a recipe for banga soup

m thirsty
m hungry
m huhuhuh



somebody should pls come to my aid
with a plate of



eba and egusi soup

really great recipess people, anyway, does anyone know how to make AADUN (is that how you spell it?). Can i find the ingredients in London?

Thanks

I was reading the forum right from start. First I must commend Amaka1, she is brillant and for that person to be so mean at making a point was reading sad. The girl said that some recipes werent hers right from the start (abi u no fit read) Amaka1 dont worry if u dont come back I understand. As for me I wont be looking at other people's recipe, they dont work!!!!!! We Nigerians need to be polite sometime,