The first part of making your meat pie is preparing the meat filling that goes inside the dough.
Now, learn to roll the dough in easy steps.
Quick Note: The eggs are NOT to be added to the dough mix. Save it till the very end to coat the edges of the dough and get it to stick together…also creates the golden-brown look
- 4 cups of Flour
- Tablespoonful of baking powder
- 500 grammes or 2 sticks of Margarine
- 2 eggs
- Pinch of Salt
- Teaspoonful Sugar(optional)
- 1 cup of ice cold water
Butter is NOT a substitute for margarine in this recipe. Use Margarine, not butter!
1. Mix baking powder and salt into Flour. If you choose to add sugar, here’s where you mix it in
2. Now Add Margarine. Work it thoroughly into flour until it look like breadcrumbs
3. Add half to 1 cup of ice cold water, a little-at-a-time, while you knead your dough into a stiff ball. If too soft, add additional flour to stiffen dough
Test dough consistency by lightly pulling for slight elasticity
4. With a roller, flatten the dough as seen here. Roll till dough smoothens and flattens to under a half-inch thickness
5. With a dough cutter or pot cover, cut the dough in a circle, preen off edges.
Now its time to add meat filling…
6. Break and beat the 2 eggs in a separate bowl
7. Apply egg with a basting brush around the meat filling at the dough edge to hold the dough in place when you fold it
8. Gently fold the dough in half over meat filling and use a fork, dipped in eggs, to press down around the edge to create the classic meatpie shape
9. Remember to brush the egg over the newly folded dough to give it the golden brown look
Oven setting – preheat to 285-375 degrees. Baking at 350 is ideal for most
10. Place on a greased, non-stick pan in the oven
Check after 20 minutes, if its not golden brown by then, give it another 15. Allow meat pie to sit on a rack to cool down before serving
Now, your meat pie is ready to serve….enjoy!
Nigerian style meat pie with a glass of orange juice
Ask any Nigerian-food lover and they’ll tell you Beans and Palm Oil sauce is a much-loved breakfast, lunch, dinner favorite!
While most people can certainly improvise with variations of sauces to eat with mashed beans there can be only one authentic Ẹwa Agọyin palm oil sauce as sold by the street peddlers of this delicious dish. Here goes:
Honey Beans or black-eyed peas
Crushed Chilli seeds
Dried Chilli pepper (Shombo/Ata Gbigbe)
Dried Red bell pepper (Tatashe Gbigbe)
Quarter cup dried crayfish
1 large onion
1 cup of palm oil
1 Bouillon cube Seasoning
1 teaspoon of salt
- Thoroughly clean 2 cups of beans
- Add a half liter of water
- Add salt to taste
- Allow to boil until beans is soft
- Mash with spatula
Ewa Agoyin Palm oil Sauce
- Soak crushed dried chilli seeds, dried chilli and bell pepper till soft (do so overnight if possible)
- Slice-up 3/4 of 1 large onion and add to pre-soaked pepper.
- Pulverize or grind until semi-smooth with a half cup of water
- Allow mix to boil until dry.
- While liquid dries up from the pepper, lightly warm up 2 cups of palm oil in a separate pot (do not bleach)
- Add pepper mix to palm oil and allow to fry on low heat
- Chop or dice 1/4 onion, allow to fry separately for 3 minutes and gently add into frying pepper mix.
- Stir entire content occasionally, add seasoning, pinch of salt and dry crayfish.
- Continue to stir for 7-15 minutes until frying sauce is light brown.
Note: Do not overcook – you know you’ve ‘over fried’ the sauce if it looks dark brown which will likely result in a bitter taste when sauce cools down
– Serve the mashed beans with the palm oil sauce on top.
– Pair with fried plantains
SpiceBaby is making waves globally and we have proof. We’ve been popping up on several lists lately and we had to share this infographic which features us as #17 in this independently tallied list of TOP 100 BLOGS to follow in 2013.
Thank you for making SpiceBaby a favorite!!!
Here is the top 100 Top Blogs. click for the full list here
For healthy eating buffs – some great news: another beloved African fruit is now a hot ticket when it comes to dieting.
And celebrities such as Oprah’s doctor Mehmet Oz even swear by it!
Before you run out to purchase a case of Mango from the nearby shop, consider this:
1. The mango seed is the one that is responsible for the weight loss results NOT the fruit
2. The wild African bush mango is not the same one as the mango fruit that is readily available in the grocery shops.
3. Ogbono, Ugiri, Apon seeds come from the African bush mango
So, now that we’re clear on where this miracle natural fruit comes from, of what benefit is it to the average individual?
Whether you call it Wild mango, Bush mango, African mango, Dika fruit or Irvingia Gabonensis, you can expect it to:
1. Supress hunger
2. Improve/control diabetes
3. Lower bad cholesterol
While we are somewhat accustomed to enjoying pots of stew made of the finest, organic produce, Africans are less likely to make weight loss a priority when it comes to choosing cooking ingredients. However, as awareness grows of the nasty effects of obesity, proper nutrition is becoming a priority in most kitchens.
Well, who says we can’t stay healthy while enjoying a great tasting delicacy?
Living in the United States, I just recently realized that most Africans here have never seen a Kola Nut!
Not surprising because by the time we see most things around here, they are cleaned, processed, extracted and yes, neatly bottled and filed away on store shelves.
This comes at a price!
We have to trust scientists and food processing factories with making sure only more than a few drops of the actual fruit is present in the emerging concoction. Hey, I didn’t make that up – just look at what happened to Shea Butter!
While a large jar, so large that it assaults your sense of sight, might show “Shea Butter” on its label, anyone who has ever really used the ACTUAL West or East African Shea Butter knows there has to have been what? maybe a few drops of Shea Butter in a big jar of petroleum jelly – Hello Profit!
Anyhoo, truth is Kola Nut is one of those gifts from nature which, if properly used, is sure to replace quite an expensive assortment of creams, portions, pills, bottled juices and the almighty coffee.
1. Think coffee BUT without the jitters. A few bites, and Kola nut keeps you up for as long as you need to be. You will be amazed at how alert you can become without downing a couple of cups of premium blend and no sick-to-your-stomach feelings afterwards.
2. Now, think steady weight loss without the hassle. For such a tiny nut, Kola sure reduces hunger pangs. While its being taken, there’s likely to be a dramatic reduction in cravings for sweets and oily foods. It’s bitter taste and other properties are directly responsible for this effect.
3. Spiritual Cleansing Nigerians and other West Africans make symbolic spiritual gestures which involve “breaking kola nuts” during weddings, birth ceremonies and other events. The healing properties of Kola nut is widely regarded as its most vital use.
4. Food Spice When thoroughly ground and slightly salted, Kola Nut is used as a Spice to add flavor to several recipes. Wow! I’m looking forward to fixing the perfect plate to keep me in shape, while keeping me awake and bringing me closer to my higher truth. (watch this space)
The only noted downside to the use of Kola Nuts is, due to its color, a dental whitening might be required when excessively eaten. Thankfully, nature has an answer for this – the Kola Nut tree is also an effective tool for teeth cleaning as a chewing stick. Cool, right?
For less than $10 dollars, a one-month supply of cola-nut is yours when purchased in Northern Nigeria while it may cost up to $8 bucks to purchase the tiniest 2 ounce bottle of Kola Nut Extract from a local health shop or online.
However, those of us who reside in the United States will go ahead and make do with the bottled extract.
Some good news! at least we won’t have to spend a dime more on teeth whitening than we already do.
Exclusively grown in West Africa and nations with humid tropics, Kola nuts are present in several weight loss pills and cola drinks.
Have you used Kola nuts to aid weight loss or in place of coffee?
It is not easy to look at, and the smell is unpleasant – at best.
These aside, Locust Bean is the single, most significant ingredient guaranteed to take your soups, stews or mixed vegetables from “just okay” to Va-va-voom – everytime.
Our grandparents know this as do the best African cooks – and now, so do you.
Wait! what is Carob, Locust Bean, Ugba, Irú and Dawa Dawa?
These names all refer to one and the same thing – this bean-like non-fleshy seed with a naturally sweet taste is widely used:
- To sweeten foods
- As a healthy chocolate substitute
- As a spice for some of the best tasting African stews – ever
Okay, let’s stay on that one for a moment
Nigerians and other Africans swear by Locust beans and add it to everything – not only because it tastes good and can serve as a tastier alternative to buillon cubes, but also due to its health benefits among which are vision improvement, digestion aid and much more
Whether its medical properties are proven or not, one things is for sure: its tastes good – yes! we’re back on that.
To further explain this, here are 2 of several traditional recipes which typically contain Locust Beans – and they taste great!
I once called OJOJO a.k.a Water Yam Balls the original “Once you pop, you can’t stop” snack – That’s true. However, if Yam balls are impossible to put down then PUFF PUFF is certainly the most popular snack or small chops for Nigerians.
This traditional Nigerian snack is quick and easy to prepare and a great appetizer option.
Ready in: 45 minutes | Serves: 2-3 | Review: Delicious
Jollof rice and chicken stew with plantain is a very popular dish around Africa, especially in Nigeria, Ghana and many other places.
It has even become popular around America and Europe.
Most people know how to make Jollof rice and Chicken stew, but everyone has different ways of making it. If you’re one of those struggling to get that perfect rice or chicken stew, my step by step guide will break this down for you.
Ingredients needed :
- 1 medium bag of rice
- Palm oil or olive oil (both work but palm oil gives it more taste)
- 2 large onion
- 3 jars/cans of chopped tomatoes (or 6 to 8 real tomatoes if you prefer)
- 4/6 Pieces of Chicken
- 5 maggie stock cubes (vegtable stock cubes)
- 2/3 small red peppers
- 2 or 3 ripe yellow plantains
- white pepper
- Curry powder (optional)
[Note]Wash your rice through out with cold water to remove the starch and any dirt. Put on boil with plenty water, add a little salt. boil your chicken in a large pot with 2 stock cubes, water and salt to taste.[/Note]
First we will start with your jollof rice!
Step 1 – Preparing your sauce! – Add 1 can/tin of chopped tomatoes into a blender or mixing bowl if your using a hand blended. (or 3 tomatoes if you are not using tinned ones) now chop 1 red pepper and also add to the blender. Add 1 table spoon of salt to taste. Blend and put aside.
Step 2 – Get a large pan/pot and add about 3 table spoons of palm oil/olive oil. heat and then add 1 chopped onion with 1 or 2 stock cubes and allow to fry.
Step 3 – now pour your sauce into the pan of oil and onion. Add 1 tea spoon of thyme and 1 table spoon of white pepper. add a little salt to taste. now allow to cook for 5/7 minutes.
Step 4 – When your rice is ready (soft but not too soft!) drain and start adding to your pot of sauce. add it all at once if you like. Mix the rice together with the sauce and then add 2 small cups of hot water. Now add 2 table spoons of curry powder. (optional) i personally like to add curry powder as i like the taste. Allow to cook/boil for 30 minutes (stir every 5 minutes so it wont completely stick to the pot)
Now on to the chicken tomato stew!
Step 1 – when your chicken is ready, drain and place on tin foil then sprinkle a little salt and pepper over it then rap the tin foil around it then place in the oven for 10 minutes. this will give it a nice grilled taste. Now get your blender and add 2 cans/jars of chopped tomatoes (or 6 real tomatoes – if your using real tomatoes, use 2 table spoons of tomato puree as well) also add 1 red pepper to your blender with a little salt and pepper. blend and put aside.
step 2 – Heat your pot and add 3 table spoons of palm oil, allow to heat. Chop 1 onion and add to the pot and allow to fry for 5 minutes.
Step 3 – Now add your blended mixture to the pot and allow to cook for 15 minutes.
Step 4 – Remove your chicken from the oven and add to your pot and mix through with the tomato sauce.
Final step – Slice your plantain and simply fry! you can use a frying pan with oil or a deep fryer. (frying pan is healthier as it contains less oil) But the choice is entirely up to you!
Now check on your rice, it should be ready by now! If the water has dried up and your rice is fluffy and not stuck in one big lump, then its ready!
Now serve with your chicken and plantain and enjoy!
Nkwobi is a classic and very popular delicacy originating from the South-Eastern region in Nigeria. Made with cowleg cooked and smothered in thick sauce, it is one of the many culinary delights to be derived from Igbo origins.
More of an appetizer and served on its own, Nkwobi has become a favourite part of the menu when eating out in “traditional” restaurants both home and beyond.
Not to be confused with the equally popular isi-ewu (goat head), Nkwobi is a simple yet tasty dish with a tempting flavour which will keep you asking for more!
Easy to prepare
Nkwobi can easily be prepared at home to be enjoyed by all. Finding the right ingredients is important in order to recreate your very own authentic Eastern Nigerian dish. It is also a good idea to prepare a sizeable quantity because there’ll always be requests for a second helping…
- Ground pepper(black, red)
- Ground edible potash (called “kaun” or akanwu; used for thickening)
- Salt, palm oil, chopped onions, ground crayfish
- Sliced ugba (oil bean)
- Sliced utazi (bitter native vegetable leaves)
- Ground “ehuru”/efuru (a kind of seed, can be ground along with the crayfish)
- Seasoning cubes
First, the Sauce:
- To make the “ngo” or sauce, which is the vital part of the dish, some kaun (potash) is first dissolved in a small bowl of water (about a cup).
- Ngo is a mixture of kaun and palm oil. It is prepared by gradually pouring the kaun/water mix over gently heated palm oil. Ensure there are no lumps of kaun in the water! The red oil in the pot begins to turn bright yellow and thickens, so continue to add the kaun water and stir until you get your desired thick yellow sauce. In place of water, the meat stock can also be used, if cooled.
- Cut cowleg into pieces, season with salt and onions. Cook till tender, then leave to cool.
- Add “ugba”, ground pepper, crayfish and ehuru to the “ngo” sauce.
- Stir till ingredients are well blended.
- Add the cowleg, seasoning and salt and allow to simmer for three/five minutes.
Now, Mix well, and place in traditional earthenware/wooden serving bowls.
How To Serve:
Nkwobi may be served cold, or heated a little. However the utazi garnish (vegetable leaves) are not to be cooked but chopped and sprinkled on dish and topped with onion rings.
Aunty Laide’s Fried Rice is a one-of-a-kind recipe which shames the Classic Fried Rice. Typically served as a party favorite, the Nigerian-styled “Classic” Fried Rice is a mixture of rice and fresh veggies seasoned to taste good.
However, Aunty Laide’s Fried Rice takes the “Classic” Fried rice to a whole new level.
This recipe brings a contemporary twist which mixes Seafood and Veggies to produce a deeply flavorful combination dish. You will love it!
- 1 can of Sweet corn
- 1 can of Celery
- Shredded Carrots
- Spring Onions
- Jumbo Shrimps
- 1 stick of Butter
- Meat or Chicken Broth
1. Assemble and thoroughly clean all ingredients
2. Chop Celery and Spring Onions. Set aside.
3. Add seasoning to the jumbo shrimps and parboil in the microwave for 5 minutes. Set Aside.
4. With preparations now done, add stick of butter into the cooking pot to heat
5. After 2 minutes, pour sweet corn, celery, carrots, spring onions and jumbo shrimps into the pot.
6. Set pot of ingredients aside away from the heat
7. And Now its time to pour the meat or chicken broth into a sizable pot with your thoroughly cleaned rice.
8. Add preferred seasoning to rice. Buillon cubes and seasoned salt are recommended
9. Place Rice in the oven and check every 10-15 minutes. Allow to cook on 400 degrees for a total of about 45 minutes or until rice has softened and is almost ready to eat.
10. When Rice is almost completely soft, pour all prepared Ingredients to the pot of rice
11. Gently mix all ingredients through rice
12. Allow to cook together for another 10 minutes
13. And your Aunty Laide’s Fried Rice is Ready to Eat
- Meat or Chicken Broth can either be purchased in a can or produced at home. Its essentially water drained from well-seasoned boiled Meat or Chicken.
- Use as Little water as possible during preparation to ensure even textured rice as shown here.
- Cooking Times depend on stove temperature and kind. A good gauge will be to cook 2 minutes more or less.
Calling Ewa Agoyin – a special mashed beans with palm oil stew delicacy “world famous” will not be an exaggeration!
Nigerians around the world, especially those who have ever lived in Lagos for any period of time, will tell you just how well-known, and well loved, Ewa Agoyin is.
Ewa (which means beans in Yoruba) Agoyin (named for the region where the dish originated, the Agoyin people of Cotonu) is a beans dish made popular by Lagosians who loved to enjoy the delicacy sold by hawkers, who carry large iron pots on their heads.
Originally from Cotonou, the recipe has been mastered by many homemakers, food lovers and even students who love the affordable, simple and tasty dish and prefer to make it at home rather than eat it in a restaurant or buy it from the local hawkers.
I love, love, love this dish! Beans is right on top with rice and yam as my fave foods, and I never say “no” to a nice plate of “Ewa Agoyin”. Very filling and delicious, it has an earthy, naturally spicy taste.
How We Eat Mashed Beans
“Agoyin” people, mostly from the Benin/Badagry area near the border, will always be remembered for bringing Ewa Agoyin to our doorsteps and tables – literally.
To some folks (including myself) their beans was of “the finest culinary delicacy” (laugh). They always came round first thing in the morning; you could be sat on the small fence in your house after stopping them as they carried the ewa in black pots on their heads. They serve the beans in a plate, then press into the middle to form a “bowl” in the beans so that they can put in the pepper stew full of oil and pepper seeds. A very “sweet” dish popularly enjoyed with the local bread or even sprinkled with garri. Even the most elite tastes would be titivated…
Ewa Agoyin – the Basics
This dish is usually made with black eyed beans and has a palm-oil based sauce. What makes Ewa Agoyin special is the way the beans is cooked very soft and then mashed, to be served with the sauce which is basically hot-fried peppers and onions in boiling palm oil. Yum!
I love, love, love this dish! Beans is right on top with rice and yam as my fave foods, and I never say “no” to a nice plate of “Ewa Agoyin”. Very filling and delicious, it has an earthy, naturally spicy taste. It’s not so easy getting just the right same taste at home as the “original” when you try the recipe, but practice makes perfect they say, and once you master it, the flavors just might take you, magic-carpet style, right into Cotonu…
Have some leftover yams, I have a delicious recipe for you. Bonus: Children also love it!
That moment when you get fed up of with eating the same old potatoes chips, that’s when you reach out for delicious yam chips.
I’m not sure why but for some reason, yams tend to fall to the end of my grocery list. But not this time, I decided to prepare chips – not with potatoes but with yams – and well… it rocked! one word – BAM!
While planning my family meals for the week, garden egg sauce came to mind and somehow I found myself craving yams (That doesn’t happen often). Anyhoo, I love this easy recipe and had to share it with everyone.
- Dried blended chili pepper
- Chopping board
STEP 1: Get ingredients and tools ready
STEP 2: Peel the yam
STEP 3: Slip each slice of yam, into two.
STEP 4: Using the wider side of the grater, start grating into thin slices
STEP 5: Run the sliced yam under the tap, to remove sand and dirt…
STEP 6: Drain out excess water
STEP 7: Add in sugar
STEP 8: Then salt… The salt, helps to balance the taste
STEP 9: Then the chilli pepper
STEP 10: Now toss so all spices/sugar can combine properly
STEP 11: Pour into a drainer , to help remove excess water
STEP 12: Pour into a deep fryer (make sure the oil is hot).. a deep frying pan or wok pan can also be used
STEP 13: Stir gently, this helps to separate the yams from one another
STEP 14: Leave to fry till dry and golden brown.. Once properly fried, take the drain out… allowing excess oil to drip off
STEP 15: pour the fried chip, onto of a cotton kitchen towel placed on a tray. It helps to remove addition oil and also help to cool and crispin the yam further.
STEP 16: Once cooled, serve with Or without
Thanks to you and and our social media friends, we are happy to announce the awesome and frankly unprecedented success of our first Spicebaby giveaway, we can now confirm we have a winner!
Randomly selected from a list of enthusiastic spice babes and dudes, Chimdalu, with the twitter handle “omalicha_1″ can expect to receive our free copy of the amazingly awesome cook book by Yetunde Taiwo titled, “Love with Food… African-fusion meals made easy”.
To our friends who didn’t get to walk away with this prize, no worries. Our upcoming contest will begin shortly. Be prepared, you just might be the next winner.
Thank you for making this experience so worthwhile and fun for us all.
Update: OMG! the winner tweets a ‘thank you’ message.
@mySpiceBaby Thank you so much for this priceless gift. I’m speechless
— Nikkyrabz (@omalicha_1) March 2, 2015
Who says meat pies have to be just the one shape we’ve come to know? The idea to make meat pies that ‘look different’ hit like a lighting bolt and boy, do I not regret it!
So, this recipe is the same as your typical Nigerian-styled meat pie with only one significant difference – Instead of going with the usual meat pie shapes, we decided to create tiny versions of my favorite small chops.
We all know the standard meat pies look like Jamaican patties in half-moon shapes. For this exercise, we decided to make our meat pies in a completely different shape and overwhelmingly agreed on smaller, much smaller versions of the standard-sized pies.
Yes! we followed these instructions…
1. How to make meat pie dough in easy steps with step-by-step photos
2. How to make delicious meat pie fillings using potatoes and minced meat
3. How to make the best meat pie fillings you’ve ever tasted with clam chowder
We stuck with #1 and #2 but either of the meat pie fillings choices on #2 and #3 would be great. In all honesty, my favorite is #3 – the filling with clam chowder which is essentially pre-packaged and seasoned potatoes, chunks of beef, wheat flour, butter, onions.
Style 1 : Mini pot-pies
These were created using muffin pans. Byte-sized meat pies are super nifty and you only need to take a few bites to be done with the entire piece. You can “eat pretty” at networking events with these and even pop an entire one into your mouth.
Step 1. To achieve the mini pot pie shape, begin by rubbing or spraying copious amounts of vegetable oil onto your muffins pans – you don’t want all your meat pies to be stuck to the pan – that would be a shame.
Step 2. Then, take some dough, rub and lay out with a rolling pin. keep your dough extra thin as seen in the image below.
Step 3. Proceed to cut out the dough in square-shapes to lay in your mini-muffin pan.
Step 4. Dough all laid out in the muffin pan, now add a scoop of meat pie filling.
Step 5. Apply beaten egg around the dough. Allow to surround the exposed dough around the filling. The egg serves as a glue to hold the dough in place.
Step 6. One side at a time, gently close the dough around the filling as seen here. Lightly brush some egg over the closed mini pies to ensure the closure stays secure.
Step 7. Preheat oven to 350 degrees. Then place your mini pot pies in the oven and bake at the same temperature.
Step 8. 20 minutes later or until top is golden-brown, take your pot pies out of the oven.
How about this extreme close-up of what it looks like inside our mini pot pie, cool eh?
Why serve meat pies in small unusual shapes?
1. They are easier to “eat pretty”.
2. They are easier to carry around.
3. Guest can just pop in one or two bites.
4. These are more suitable for corporate, networking or children’s events.
Warning: file_get_contents(http://plusone.google.com/_/+1/fastbutton?url=http://www.spicebaby.com/photos-mini-nigerian-styled-meat-pies-recipes-hot-new-small-sized-shape-parties/): failed to open stream: HTTP request failed! HTTP/1.0 404 Not Found in /home/giftshed/public_html/wp-content/themes/goodnews/lib/helpers.php on line 257
When you truly hate washing dishes, getting a dishwasher for the first time gives the biggest rush. It really does. If you would rather saw off your thumb than clean up the sink – and there are plenty of us who fit this profile – then hearing your first dishwasher come alive for the first time would certainly trigger a feeling that’s darn near comparable to smoking a contraband substance.
So, is owning your own dishwasher all its cracked up to be? For those who used to dive under the covers every time they get called upon to wash plates and now own a machine that does all the heavy washing, what’s all of that horsepower worth?
When you no longer have to ever wash a dish again, there are a few lessons that come with that and here they are…
Lesson 1: Compared to hand washing, having a dishwasher truly frees you up like you won’t believe. That’s the first hail Mary that comes with owning one. You load up the washer for maybe five minutes total and that’s it – done! leaving plenty of free time to type fifteen emails, bake meat pies for 10 people from scratch or setup an entirely new WordPress website.
Lesson 2: You can’t be a neat freak and hate washing dishes right? wrong! and if you fit that profile you’ll be happy to know this: Dishwashers make your dishes MUCH cleaner than hand washing ever could. Bitter pill to swallow for those control freaks who may have a dishwasher and still choose to hand wash, but its 100% true. EXCEPT for one issue: New studies show dishwashers get your plates too clean and the lack of bacteria makes your kids more likely to develop allergies.
Lesson 3: You still have to hand scrub large and burned pots which sort of kills your buzz for a few minutes during cleaning time and unless you’re using a good soap, you may also need to pre-rinse plates before loading but all of that notwithstanding, you’d still have plenty of time to be a couch potato or catch up on the recent episode of Scandal.
Lesson 4: A dishwasher ruins you for hand washing – forever! If you’ve ever heard the phrase, “once you go black, you never go back” or any variation of that saying, then yes, this is exactly like that. When you become accustomed to using a dishwasher, hand washing your dishes will feel like slave labor.
Lesson 5: You become greedy – for the shine. Clean dishes are no longer enough, you also want shiny dishes. This can easily lead to your chasing the best clean & shine you can get and that can mean trying multiple products. No worries, the TV commercial will assist in the creation of your shortlist.
If the idea of you stepping up your cleaning supply purchases seems unlikely right now, you wait until you hear your dishwasher roar for that very first time. Fall in love, and all bets are off.
As a cake decorator, one of the many questions I get asked all the time is, “HOW DO I COVER MY CAKE WITH FONDANT/ROLLED ICING?” and to prevent me from having to repeat the same answer, I decided to make an illustrated version that is super easy to follow. Here goes…
What you need
- Pizza Cutter/Knife/Trimmer
The Easy Process
Step One: Unwrap fondant from packaging
Step Two: Make a fist and knead it very gently, for about 1 minute
Step Three: Gentle sprinkle little icing sugar unto your work surface, not too much as it will quickly dry out the fondant.
Step Four: With the rolling pin, roll out the fondant upward, downwards and sideways.. Be careful not to over roll, as you would run the risk of over working the fondant; which would cause it to start breaking. So easy, gently and evenly flattened is the way to go.
Step Five: To avoid over working the fondant.. Get a ruler and measure your cake against your fondant.. It’s helps you know how far and how wide you need to roll the fondant
Step Six: Now gently with the rolling pin lift up the fondant and gently place it on top of your already butter-creamed cake.
Step Seven: Next, after placing the fondant on the cake, with the palm of your hands; gently rub the fondant unto the cake.. Be very careful at this point as you don’t want to disturb the buttercream on the cake.. After using you hands, now take your smoother and smoothen out the top and sides of the cake very gently.. Making sure all sides are properly covered and smooth.
Step Eight: With a knife or pizza cutter, trim out access fondant.. Be careful not to over trim too close to the below edges of the cake.. As fondant does intend to retract after cutting.
And it’s done. Store your excess fondant in a freezer bag and store in a dry place…
OMG! OMG! everyone, I have an amazing giveaway for you!!!
One of the most beautiful, talented and energetic foodies, Yetunde Taiwo, has generously offered up a HUGE giveaway – a totally FREE copy of her brand new Nigerian/African food-inspired cook book – AND it’s a full-color hardcover book. How awesome is THAT?
Yetunde Taiwo, also known as the Afropolitan chef is a popular PR professional and her new cook book delivers everything you could need – Your favorite recipes, Easy-to-follow directions and best of all, stunning photography on every single page.
I can’t recommend for you to submit your entry for this Free! Full-Color Nigerian Cook Book highly enough!!
❤ SIGNED GIVEAWAY ❤
Open Internationally. Void where prohibited by law. Must be over 18 to enter.
1 winner will get single hardcover cook book.
Gizzard & chicken brats food combo is not a thing. But now that I’ve made this delicious mix and it worked great for my taste buds, I can officially declare it worthy of being a thing – a very delicious thing!
Like many home cooks do, I like to boil gizzard and meats and store them away in the freezer until I need them for family meals and that came in handy. So, there I was looking around for something to prepare for my family and I dug into the freezer for my boiled goodies and scooped up one of my packed boiled gizzards.
For me, gizzard isn’t really something to eat by itself and I prefer to mix it up with other ingredients like in this gizzard and plantains dish here. So when I discovered a pack of chicken brats in the refrigerator, it didn’t occur to me right away to eat both the gizzard and the brats together. Then I decided to just go for it and boy did it turn out great.
What are chicken bratwursts?
1. They look like hot dogs
2. Healthier alternative to classic sausage
3. A delicious alternative to pork
4. For optimum freshness, keep refrigerated and prepare within 3 days of purchase, otherwise freeze for up to 30 days.
– Gizzard (beef or chicken)
– Chicken Bratwurst
– Vegetable oil
– Bell pepper
THE PROCESS FROM START TO FINISH
– Clean your gizzards thoroughly. Do thesame for the chicken brats
– Season and boil chicken brats along with the gizzards in water till it soften (minimum 20 minutes)
- Chop peppers, tomatoes, onion.
- Add vegetable oil to stir fry peppers, tomatoes and onions
– Add boiled gizzard, bratwurst to pepper and allow to cook together until blended together.
– Remember to add salt to taste
Ready! I ate with soft, white bread but this recipe can be paired well with rice and eaten ‘as is’.
“Corned Beef is the best thing since sliced bread.” my friend once declared.
That’s a lie!
Yes, they are delicious and who doesn’t love how you can pair corned beef with many food options? Over the years, with only a spoon as my tool of choice, I’ve wolfed down cans of corned beef without accompanying it with other dishes and like you may have also done countless times, I’ve eaten yams, white bread, plantains just name it and paired them all with corned beef; boiled, fried or/and spiced up in some way or another.
Here’s where it gets tricky; in the last year, I’ve learned the hard way that when it comes to eating corned beef, its advisable to take note of an over-used but always true mantra…
“Just because you can does not mean you should.”
5 Reasons To Steer Clear
Here’s a quick list of why you should endeavor to exercise great care when gobbling up corned beef like there’s no tomorrow (or is that just me *face palm*).
1. This is NOT a healthy dish
2. Extremely High sodium content or what I call the ‘Big belly juice’
3. Made from the fattier parts of meat and therefore crazy high amounts of cholesterol and fat
4. The meat is pre-ground a.k.a you have no clue what’s in it
5. Preserved with cancer-causing nitrites.
So, now that the bad’s out of the way, does this mean I shall now take a pledge to never eat corned beef again? ever?
Of course not.
In light of this information, the recommended moves are:
1. Stop adding corned beef to everything (and stop eating an entire can in one sitting).
2. Next, comb through the internet and your local stores for a can of Nitrite-free corned beef. I found some options.
3. Make your own corned beef.
4. Not a healthy food buff, then continue to enjoy your favorite corned beef brand – mine is called Exeter – but in Moderation.
That said, when enjoyed in moderation, corned beef is quite versatile and will work in all sorts of recipes for both adults and kids.
I received my copy of “Love with Food” from author, Yetunde Taiwo and couldn’t wait to look over the contents and then share my thoughts on them.
First, there has been a few African recipe cook books in the past couple of years; you probably own a couple of them but to be clear, from its contemporary packaging to the thoughtful recipe selection and gorgeous photo quality, “Love with Food: African-fusion meals made easy,” wins the march to bring our favorite cuisine to the mainstream.
Here is where I confess to tearing open the box; I’d been waiting long enough for this cook book that I just couldn’t get into the parcel soon enough – don’t judge me.
So I ripped the beautiful green paper up a lil bit, no biggie.
After ripping right through the outer box, this harder white box emerged and this struck me – the box was tough enough to adequately protect the cook book while at the same time providing the ease of just sliding my finger right through to open it up. See? I love details like that. They matter!
Soon enough, lo and behold – Le cook books emerged! beautifully wrapped in colorful paper – one orange, the other is swathed in green. The 2 books were carefully and perfectly arranged in a ribbon inscribed with the words, “Love for food” and adorned with a single heart-shaped sticker carrying the ‘Afropolitan Chef’ insignia. *Gasp* I’m pretty sure I audibly gasped when I first saw these.
Then came the personal note from the author herself. I know riiiighhttt? Gasp OVERLOAD!
Take a closer look at how fresh and clean everything looked; no creases, no rough edges. And in the right light the ribbon even sparkled. *Double Gasp*
Courtesy of the author, Afropolitan chef Yetunde Taiwo, I’ll be mailing out the orange-wrapped hard copy to one lucky winner in a week. I set this copy aside and grabbed my copy. While the temptation was great, I took great care to not rip open the paper this time.
A recipe page from inside “Love with food” … as you can see everything looked great, was mindfully placed and turned out very appealing.
And the all-important food images – excellent!
If you think these are stunning, wait till you see the entire cook book; there’s plenty more where these hunger-inducing photos came from.
In days to come, I plan on working my way through these recipes and possibly sharing my results with you – fingers crossed.
In my humble opinion, “Love with Food: African-fusion meals made easy,” puts Nigerian and African food on the map like none before it and regardless of race, ethnicity or background, the impressively easy cooking methods in the book make African-fusion attainable in everyone’s kitchen.