thanks everyone is a phrase that someone else gave me so i will go with The child that came to walk like me thanks again for your help

hello everyone i would like some help to translate this frase: Nwa biara Ije ka m bu i know nwa is child, ije is journey, ka is as and mbu is one but what is m bu and biara is like come? please please help me?

tpia@:

^Couldnt get any info on the web either.

The basic ingredients are british, and all you do is wrap the filling in a puff pastry and bake it.

Your friend might have improvised her own recipe i guess.

In nigeria, fish pie is generally considered poverty fare generally speaking, so most people would choose the meat pie over the fish one if given a choice. Besides, the meat pie tastes better.

Good luck with your search.

i could also say that the basic ingredients are greek as we have plenty of fish in greece the problem is that i would like the exact ingredients that are put inside and how a nigerian would prepare it before folding it in pastry, i am sure meat pies taste pretty good but i love fish more than meat and i love the taste inside the pie, so if any one can tell me what to put inside my pastry and how to prepare the fish filling i would appreciate. thanks

it has more spices and it does have carrots and potato, i have eaten it and is nothing like a british pie

tpia@:

^^nigerian pies are british or scottish versions of the same thing.

but maybe someone else can help.

well maybe it is what u say, but i would like to know what nigerians put inside i am sure i know that it has potato and carrots like the meat pie but i do not know if is only fresh fish or also smoked and stockfish. thanks anyway

tpia@:

basically just fish, i assume.

http://en.wikipedia.org/wiki/Fish_pie

the fish pie is with pastry like meat pie used to eat it when i was leaving in greece made by an igbo lady i would like to know the nigerian way of making it, thanks for your answer but is not what i am looking for

Desola:

For meat pie,

Ingredients
1 cup of plain flour
One bar of stork pastry butter cut in half
One teaspoon salt
Milk - 4 tablespoon
Eggs - 1
Beef(burger/beef sausage/minced meat)
Curry, thyme, ginger(powder), garlic(powdered) onion(powdered) maggi, salt.
Potatoe - mash potatoes will suffice.

Process:
First you want to make the shortcrust pastry.
Sieve the flour into a mixing bowl and cut the butter into cubes(ensure that it is very chilled) and add to the flour. Using a food processor or food mixer, mix the flour and butter together until you get a crumbly looking mixture.

Next break the egg into the flour mixture, add the salt and the chilled milk and mix. You should mix to get a dough that completely lifts off the mixing bowl without leaving a mess. If th flour is still crumbly, add more milk, one tablespoon at a time until the dough comes together. Be careful not to put too much milk as this would make the end result too hard. You only need enough milk to bring the flour to form a dough. Once this is has been achieved, wrap the dough in a cling film and pop into the refrigerator.

Filling
In the mixe/food processor, mix the beef with all the dried seasoning and give it a good mix(include the maggi at this stage too).
In a hot frying pan, add a drizzle of your preferred oil, add diced onion and sautee for a few minutes. Now, add the beef and fry until cooked. You now need to add the mashed potatoe (and mixed veg if you so choose) to the beef mixture and give it a food mix to make a nice thick beefy paste(I do mine in the mixer).

Finally, you want to remove the dough from the fridge; roll out the dough on a floured surface and cut out a circle using a pastry cutter. In the middle of the circle dough, place a scoop of the beef mixture and using a pastry brush, rub egg white around the dough (this is to give it a good seal), you then fold one side of the dough over to cover the filling and form a semi circle. Seal the ends with a fork and using a pastry brush rub some egg yolk on the top of the pastry to give a nice golden finish.

Be sure to have pre_ heated the oven @ 180 deg while making your filling. You should then place your pastry on a greaseproof oven sheet to prevent sticking and bake for 30mins.

Enjoy.d butter together until you get a crumbly looking mixture.

Next break the egg into the flour mixture, add the salt and the chilled milk and mix. You should mix to get a dough that completely lifts off the mixing bowl without leaving a mess. If th flour is still crumbly, add more milk, one tablespoon at a time until the dough comes together. Be careful not to put too much milk as this would make the end result too hard. You only need enough milk to bring the flour to form a dough. Once this is has been achieved, wrap the dough in a cling film and pop into the refrigerator.

Filling
In the mixe/food processor, mix the beef with all the dried seasoning and give it a good mix(include the maggi at this stage too).
In a hot frying pan, add a drizzle of your preferred oil, add diced onion and sautee for a few minutes. Now, add the beef and fry until cooked. You now need to add the mashed potatoe (and mixed veg if you so choose) to the beef mixture and give it a food mix to make a nice thick beefy paste(I do mine in the mixer).

Finally, you want to remove the dough from the fridge; roll out the dough on a floured surface and cut out a circle using a pastry cutter. In the middle of the circle dough, place a scoop of the beef mixture and using a pastry brush, rub egg white around the dough (this is to give it a good seal), you then fold one side of the dough over to cover the filling and form a semi circle. Seal the ends with a fork and using a pastry brush rub some egg yolk on the top of the pastry to give a nice golden finish.

Be sure to have pre_ heated the oven @ 180 deg while making your filling. You should then place your pastry on a greaseproof oven sheet to prevent sticking and bake for 30mins.

Enjoy.

if thats for me thank you very much but i asked the recipe for fish pies, i need to know what goes in the filling,

.

basicgreek:

what's the best way to cook stockfish and how do you get it soft for cooking?

leave stockfish overnight in water and the next day boil the stockfish for 20 minutes and leave in the pot with the hot water to soak.i sometimes change the water and boil it more till it gets softer

hello everybody, i am again in need of a recipe. i know how to make meat pies but i used to buy fish pies from a nigerian lady when i was in greece and here where i live i cannot find it, i have search the web but i cannot find anything,so please please help me i just need the feeling for the fish pies. thanks once again and stay blessed.

amaka one you are great,thanks for the agege bread recipe,first of all i am not a dude i am a woman @ Iranoladun ,i am greek and i know how to cook nigerian food for the last ten years,my nigerian friends say that i cook as good as any nigerian woman. i love nigerian food and the only recipe i was missing was that of agege bread thats why i ask for it. sorry for my late reply but i do not have the chance to come online often. as for if i have watched osoufia in london yes i have and i believe he is a very good comedian,you shuld be very proud of yourselfs that there are other people apart nigerians that enjoy nigerian food and want to learn how to cook it and thats for gozzilla. and i also love nigerian movies and nigerian music hope thats no problem with u

can someone please help me with the recipe of agege bread?

thanks amyliajane we have African shops here but i don't know if i can really find the ingredients. i cook Nigerian soups but is the first time i will cook banga soup and i want to make it right cause is a very sweet soup.

hello can anyone help as what are Ataieko and igeriejae spices and in which soups i can use it?

hallo everybody, i am greek and married to an igbo man, thanks very much for the recipes i have tried most of of them with little variation cause i cannot find bushmeat here,but they are tasty my husband is amazed and all of his friends.there are some new recipes at onlinenigeria for dodo and akara so check it out.
i need help with banga soup,if i buy the palm nut that is in tin, have i still to prepare the palm nuts the same way or is it ready in the tin?