ILA ASEPO (Mixed meat okro)- SOUP 4- "TOP 4 TRADITIONAL SOUPS"

ILA ASEPO (Mixed meat okro)

Mixed okro is a dish that sits well with kids because its  has a slimy texture that makes it easy to swallow. It goes well with any solid food(like eba, pounded yam, semolina, wheat) and some people take it up a notch and have it with rice.
I cant brag about anything historical on okro simply because i have not done any research, therefore for the sake of not making myself (or you)bored i'd jump straight into it. Lets get cooking.

MIXED MEAT INGRIDIENTS

Pre boiled cubed beef ( see previous posts on how to boil)

10 Cleaned crabs (medium size)

10 Crab claws

1 cup of Dried prawns

Pre boiled Chicken drumsticks (see previous posts on how to boil)

Smoked Titus fish

2 large snails (cut into tiny pieces)

SOUP INGRIDIENTS

Grated or chopped okro (25-30)

4 table spoons of palm oil

1 cup of Beef or chicken liquid stock

3 Stock cubes

1 teaspoon of salt

3 cups of warm clean water

6 chopped chili peppers (green)

2 table spoons of dried blended ogbono

Half a teaspoon of curry

1 tablespoon of dry Cameroonian chili powder (or 2 table spoons of dry chili powder)

1 table spoon of washed fermented melon seeds
4 cups of clean water

METHOD

Combine cups of clean water, liquid stock, palm oil, curry, chili powder, chopped green chilies and salt into a pot and allow to boil for 10 minutes. Add your stock cubes and all the different meats and sea food into the pan of seasoned water and allow to boil for another 10 minutes. Add your grated okro and dry ogbono to the mix and stir vigorously before you allow it cook for another 10 minutes. Turn off the heat and allow your okro sit for 20 minutes. Check on the okro and by a little bit of palm oil should have separated from the okro and will be floating at the top of the pot. Stir the concussion again before you serve with any of the AYSUGGESTS. Thank me later.

Ogbono or Apon- SOUP 3- "TOP 4 TRADITIONAL SOUPS"

OGBONO
If you have a toddler and you are trying to introduce them solid foods, this is a recipe i

recommend. My daughter will die for her ogbono and as a mother it brings absolute joy to my life when i see the ease of how she consumes her obgono., Ogbono soup is a  straight forward, fast and delicious meal. Try it out and thank me later

INGREDIENTS ( feeds 10)

8 table spoons Blended ogbono

3 tea spoons chilli powder

3 table spoons of blended Crayfish

15 dried prawns (or as much as you like)

2 table spoons of Palm oil

One hand full of chopped Spinach leaves

1 Deboned Titus fish

3 stock cubes

1 teaspoon of salt

3 cups of water

PROCESS

Pour the cups of water, palm oil, salt, chilli powder and stock cubes into a pan and boil for 10 minutes. Add the crayfish, deboned fish and dried prawns to the heated water and let it boil for a further 2 minutes. Sprinkle your dried ogbono in slowly but use your other hand to keep whisking the water as your ogbono goes in (if you don’t whisk the ogbono in the water, your ogbono will form clusters). Continue to whisk the ogbono until you are sure it’s completely mixed into the water. Let it boil for a further one minute, by now the ogbono should start to bubble and swell. Add your chopped spinach and let it cook for another minute. If you have any pre boiled meat or fish, you can add it at this point and let it boil with the ogbono for about 2 minutes and then turn off the heat.

EFO RIRO(Mixed vegetable soup) - SOUP 2- "TOP 4 TRADITIONAL SOUPS"

EFO RIRO 

                                                                                                                                                                 

I have 3 words to use to describe this meal. Spicy, nutritious detox er. (is detoxer a word?....but yeah this spinach based meal cleanses your insides.)Lets get cooking.








INGRIDIENTS

15 Cups of chopped  and rinsed efo(spinach) or Shoko leaf

20 Scocth bonnets

8 Big red sweet peppers

3 Large onion bulbs for blending

1 chopped onion for the palm oil

Half a cup of palm oil

3 table spoons of fermented melon seeds (iru)

Deboned dried fish

1 cup of dried prawns

4 Stock cubes

1 leveled teaspoon of salt

Pre boiled  and lightly fried meat assortments (as you wish)

Method

Pound your chillies, sweet peppers and onions with a pestle and mortar for about  5 minutes, but do not crush to a smooth paste / or use a food processor and half a cup of water.

Heat up oil in a cooking pan for about 3 minutes until it is extremely hot and starts to darken. (please put on your smoke extractor or make sure all windows and doors are opened, as the palm oil causes a lot of smoke and my lead to suffocation or choking). Once you are satisfied that the palm oil is extremely hot, add the chopped onions and stir as the onions lightly fry.
Allow the onions to fry for 30 seconds and then add your crushed peppers &onions combo.

 Let the peppers fry in the oil for about 15 minutes on medium to low heat and then add your dried fish and prawns. Cover the pan and let it cook for a further 5 minutes before you add your fermented melon seeds, salt and stock cubes.

Stir in the seasoning and leave the peppers to cook for a further 6 minutes before you add your pre boiled fried meat assortments.  Allow the meat to cook with the pepper for about 3 minutes and then slowly sprinkle in your vegetables (spinach or shoko) whilst ensuring you stir in all the vegetables properly.

Cover the pan and leave it for a further 3 minutes and then turn off the heat.  Let the cooked soup sit for about 15 minutes to let the seasoning infuse properly before you serve. Serve with any of the AYSUGGEST’S and thank me later.

Egusi-(melon seeds soup) - SOUP 1- "TOP 4 TRADITIONAL SOUPS"

It's the soup edition and i'm super excited, not just for me but for my non-Nigerian friends that pester me to teach them how to make our local soups. I have no history to share on soups and if you are that keen on our soup history, you can always hit that google button. This first soup is locally called Egusi soup which is translation for dried and crushed melon seeds soup. I don't particularly remember how I perfected this dish but i know my journey with Egusi started somewhere in Bournemouth.

As far as i know, there are over 10 ways to make Egusi so don't limit yourself to my methods because i can only teach you 2 out of those 10. One method makes the Egusi come out in clusters, while the other makes the Egusi come out soupy. My intention is not to bore you s lets get cooking.

AYSUGGEST'S you can have Egusi

With Eba

With Amala

With Wheatmeal

With With rice

With Boiled yam

With Pounded yam


INGRIDIENTS (serves 8)

2 Cups of blended egusi

5 handfuls of chopped spinach

2 whisked eggs

1 cup of water

Quarter cup of palm oil

4 tomato’s, 9 red scotch bonnets, 3 big red sweet peppers, 1 large onion, 1cup of water(blend it together)

4 stock cubes

1 teaspoon of salt

2 table spoons of fermented melon seeds (iru)

20 dried prawn

5 teaspoons of periwinkle

Pre boiled meat and/or chicken (8 pieces each)

A wooden spatula for stirring



PROCESS

Get a clean bowl, pour in the dried Egusi, the whisked eggs, water and then mix them all together until the wet Egusi is lump free.

Place your palm oil in a pot and let it get really hot. Add your Egusi mix and stir continuously for about 1 minute (the Egusi will stick to the bottom of the pan because of the egg but that will change once we add our pepper). Let the Egusi fry for a further minute (don’t stir at this point as you want your Egusi to form little clusters) and then add the blended pepper. Mix the Egusi and the blended pepper together, carefully allowing your wooden spatula scrape the bottom of the pan. Cover the pot and let the mixture cook for 15 minutes. Take the lid of the pan and reduce the heat a little more, break your stock cubes in, add your salt, dried prawns, periwinkle, fermented lemon seeds, your pre boiled meats ; stir it all in and let the mixture cook for another 10 minutes. Stir your chopped spinach into the mix and leave it to cook for a further 3 minutes and then turn off the heat .Allow your Egusi to sit for about 15 minutes before you serve. Eat with any of the AYSUGGEST’S and thank me later

POUNDED YAM- YAM DISH 5-" 5 THINGS TO DO WITH YAM TUBERS"

Let me start by saying this dish is not easy to prepare. It requires strength, patience and most of all a hard-working spirit.

Considering the fact that i am none of the above, it surprises me that i can actually make this dish if i really put my mind to it. Growing up, pounded yam was considered one of the few luxurious meals around town, everybody would opt for pounded yam at parties and because it went so fast, we kids were rarely served pounded yam because culturally adults were always more worthy of this tasty dish than we were (kids were always served rice, like we don't eat enough rice at home..kmt.).

My mum tried to make pounded yam once in a while at home, but i think things finally got to her when she decided we were no longer worth the stress, and altogether stopped pounding yam. To be fair at some point she bought a pounding machine, but things were never the same. Her lack of sweat on  the meal was very evident, at least to me (yes i am very petty). Anyhoo lets get cooking.

AYSUGGEST'S you have pounded yam with
Egusi (spicy melon seed soup)
Ogbono ( err...dried african wild mango seeds)
Efo riro (spinach soup)


INGRIDIENTS
2 Yam (cut and peeled into thick chunks)
Pestle and mortar
3 table spoons of oil

PROCESS
Rinse the peeled yam under cold water and place in a pot. Fill up the pot with water until the yam is covered with water. Boil the yam for about 20 minutes until it is soft. Drain water completely from the yam and place chunks into the mortar and add the oil and pound until the mixture is smooth (this might take you longer than you anticipate). Once you are satisfied that your yam is lump free, serve with any of the AYSUGGEST'S or like i have done here with my Ugwu Egusi (see future post for recipe on soups)

WHITE YAM AND FISH SAUCE -YAM DISH 4- "5 THINGS TO DO WITH YAM TUBERS"

YAM DISH NUMBER 4: White yam and fish sauce

My  Yam and fish sauce dish is one of the major meals that gets me compliments.(both from home and from exes..yeah my ex boyfriends loved my cooking..maybe that's why they became boyfriends...who knows...but trust me, i was a serious attention seeker who reveled in how i had them licking plates and hands, after i was done destroying their palettes with my amazing dishes....well their word , not mine...hehehe..).

 This particular dish was one of my mums favorite and i grew up looking forward to Saturdays(that was the only day we had yam and fish stew).
The way she did it for us had my sisters and i scrapping burnt onions from the pot..i believe i might have even drank a bit of the fish oil left over (if you know Nigerians... you know we love to fry...and our oil is always seasoned enough to drink)...I cringe at the thought right now though..

Anyway....enough of my rant. Let me teach you how to make my own version of yam and fish sauce(a.k.a sardine stew as i call it)

INGRIDIENTS
Boiled yam ingredients
One whole yam tuber
3 table spoons of brown or white sugar
2teaspoons of salt
4 or 5 cups of water (based on how big the yam is)

Fish Sauce ingreidients
7 canned sardines in vegetable oil or 3 Deboned Boiled Titus fishes (clean fish, add 2 stock cubes, a dash of salt and a cup of water. Boil fish for 15 minutes. Allow to cool and break fish into tiny pieces, ensuring you get rid of all the bones)
1/4 cup of olive or vegetable oil.
3 stock cube
Quarter a teaspoon of salt
5 scotch bonnets , 3 tomatoes, 1 onion, 2 big red sweet peppers ( Blend all this with half a cup of water to give you a thick paste)
Some Diced onions ( maybe half a bulb)
Half a cup of crayfish (blended or whole)

PROCESS

YAM
To prepare the Yam, Slice the yam in rounds, and peel off the skin by cutting round the yam about half a centimeter deep, Once you have peeled everything, Further cut the rounds into 4 pieces each and rinse thoroughly under cold water.
Combine all the boiled yam ingredients, and boil for 20 minutes.
Test to see if the yam is boiled by putting a fork through some of the pieces. You want the yam to be very soft but not mushy. If you are satisfied by how soft it is, set aside. i prefer the yam to be left in the water, but if you prefer a firmer consistency, drain out the water from the yam and set aside.




FISH SAUCE
To prepare the fish sauce, start by heating oil in a pan for about 1 minute. Add the diced onions and allow that to fry for another minute. Throw in your blended pepper into the heated oil and then fry for bout 15 minutes. make sure you stir the fry up once in a while to ensure it is not burning or sticking to the bottom of the pan (decrease heat if you need to). Add your  crayfish ,stock cube and salt to the fried pepper and stir, then allow mixture to fry for a further 3 minutes before you add your deboned fish. Stir in the fish and allow mixture to cook for about 2 minutes more and then turn off the heat. Your Fish sauce is done.


Serve together.

SEASONED YAM CHIPS AND AY'S SCRAMBLED EGGS- YAM DISH 3- "5 THINGS TO DO WITH YAM TUBERS"

Yam chips has always been one of the best substitute for regular fries, not just because it is a very filling meal, but because the yam texture has more body which makes it more pleasing to the Palette. There is literally no introduction needed for Yam chips as it is another simple and straight forward meal that requires little or no thinking. Please refer to my previous post for my SCRAMBLED EGG RECIPE. One little tip, make this for that special someone and with their hearts light up, because where yam is involved, people tend to think there's a great deal of effort involved.

 INGRIDIENTS
One whole yam tuber (cut into rounds and sliced like chips)
1 table spoons of brown or white sugar
1 teaspoons of salt
4 or 5 cups of water (based on how big the yam is)
A deep fryer filled with vegetable oil (for frying the chips)









PROCESS
Cut chips like i have done above and soak in water with salt and sugar foe about one hour. Heat up the oil in the deep fryer at 170 degrees. Drain all the water from the yam and fry yam chips until it has a slightly brown color. Take out one chip and taste, it should be crispy on the outside but fluffy on the inside. Once you are satisfied, repeat the process with the rest of the chips. Place fried yam on a kitchen towel to dry up excess oil and serve. You can serve with my AYSALSA or like i have done below with plantain and AY'S Scrambled eggs. Thank me later.

BAKED YAM AND CHEESE- YAM DISH 2- "5 THINGS TO DO WITH YAM TUBERS"

As a Nigerian, i was brought up and programmed to have  yam with sauces, eggs,stews or oil(yup... red oil) and i never found it filling enough for the hungry worms in my belly, but Baked yam and cheese is one of the most filling meals i have ever made and it is one i recommend for people entertaining Europeans or non Nigerians (meals for your Caucasian visitors that will make them feel in touch with our roots...hehe...see what i did there?...roots...yam..lol...). It is delicious, fast, straight forward and i guarantee you that it will be a hit among your dinner guests no matter which part of the continent they are from.. Enough of the chatting, lets get cooking.

INGREDIENTS(SERVES 10)

One yam tuber

2 table spoons of sugar

1teaspoon of salt

Onions (cut in rings)

Grated Parmesan Cheese
2 chopped up chilies

PROCESS

Cut yam tuber into thin rounds but do not  peel the skin off and wash under cold water. Drizzle yur salt and sugar on both sides of the yam. Pre heat your oven at 180°C- 200°C  , lightly grease your tray with butter and Place the pre boiled yams on the baking tray. Place the tray into the pre-heated oven and leave for 20 minutes. Check if the yam is soft by pressing a fork into the sides of one of the rounds(it should easily get mashed). Once you are satisfied that your yams are soft, drizzle your cheese all over the yams and place back in the oven for a further 5 minutes and serve, Thank me later.
For non cheese lovers like my friends, serve the baked yam with salsa, vegetables and shredded cod like i have done in the picture above.

"YAM PORRIDGE" MEAL 1 - 5 THINGSTO DO WITH YAM TUBERS

Yam porridge is extremely delicious, super filling, and exotic looking if done properly (at least my way). There is not much to explain about this dish because i'm not one of those writers who dwells on food history and stuff like that. I thought myself how to cook this dish, and not to brag or anything of that sort, i got it right the first time and so will you. Lets get cooking.



AYSUGGEST'S you have Yam porridge

With fish masala stew

Ayamase Stew

With Toasted bread

With boiled plantain and Red stew

With Beans

INGREDIENTS(Serves 5)

One yam tuber (peeled and cur into ice cube sized chunks)

2.5 spoons table spoons of sugar

1 teaspoon of salt

3 Beef stock cubes

7 red chilies

3 fresh tomatoes

1 big red sweet pepper

1 big onion

4 Table spoons of palm oil

3 table spoons of cray fish

1 deboned dried fish (shawa)

2 Cups of water




METHOD

Blend the chilies, peppers, tomato and onion and half a cup of water together, till smooth. Rinse the peeled/cut yam with cold water and place in a non stick pan with the cups of water, sugar, salt and allow the combination to boil for 10 minutes. 

Pour the blended pepper over the boiling yam and Add the stock cubes,palm oil, cray fish and dried fish, stir in all the condiments properly before covering the yam for another 15 minutes. 

Take the lid off the pan and reduce the heat to the lowest and carefully mash some of the yams( about 6 visible yam cubes), so that the liquid can start to thicken, 

Cover the pan and let it boil for a further 10 minutes and then repeat the mashing process (be careful as you want to have enough yam chunks left in there). The combination should start burning once the paste is thick enough. Stir it slowly and then leave for another 2 minutes before you Turn off the heat and serve with any of the AYSUGGEST'S or like i have done here with FISH MASALA. Please pardon the quality of the picture.

AY'S vegetarian stew- DISH 5- "5 spicy stews"

This is one of those dishes i discovered by accident. I say by accident because i love meat and fish on a crazy level and frankly speaking i look forward to the end of my meal, just so i can start eating whatever animal was plated for me.
As Africans our parents made sure we ate all our carbs or main dishes before we tasted our meat. It was considered disrespectful in some places if you ate your meat first...like really? The idea behind the "no eating your meat tradition", was that we kids never finish our food if we ate our meat first....But really...like wtb (that means what the bullocks)... it means we wont come out obese, like ...that behavior should be encouraged ...Eat meat and go to sleep...lol...

Anyway, enough of my rants and back to this tasty veggie stew. Like i was saying, i discovered this when i wanted something different and non meaty to go with my cous cous, and i tell you what.....i didn't miss my meat and fish for a second.
Don't take my word for it, lets get cooking..

AYSUGGEST'S you have this stew
With rice
As a sauce for cous cous
With Bread
With Quinoa
With any type of Pasta


INGREDIENTS (Serves 5)
4 Sweet Green peppers
4 Sweet red peppers
6 green chilies
1 onion
4 diced Irish potatoes
2 non flavored bullion cubes
half a teaspoon of salt to taste
Chopped onions (1 small onion should do)
Chopped carrots (As much as you like)
Chopped spinach leaved (about 2 handfuls)
2 Tablespoons of olive oil

PROCESS

Clean your peppers and onion and add to a food processor. Add one cup of water to the peppers and blend until fine.
Get a pan and heat up 2 spoons of olive oil, and add your diced onions and carrots. Let the onions and carrots fry in the oil for bout 1 minute, and then pour in your blended pepper. Cover up the pan and let it boil/fry for 15 minutes. Take the lid off  and add your chopped spinach, your diced carrots, the bullion cubes(crush it in), and the salt. Stir it all into the pepper properly and then cover the pan and let it boil for a further 15 minutes. Turn off the heat and let the stew sit for 10 minutes and then serve with any of the AYSUGGEST'S and thank me later.

AY'S Sardine fish stew- DISH 4- "5 spicy stews"

This sauce is very special to me. It might sound very sad if i explain why, but i will give you a summary... just because i love the story.

Okay, you know being young and overly eager to help mum in the kitchen,...well..yeah i was one of those kids. My mum will do a special fish sauce for our Sunday boiled yam dish  and my sisters and I will  literally be gathered around the table before the food even got ready.

However the only way my mum thought i could be of any help, was to make me the official deboner of the fish. I was not too pleased with this. So i came up with this grand plan when i grew up and was allowed to cook. I promised to surprise her with a much simpler, tastier and less tasking fish sauce. This was when i discovered that sardines were pretty much boneless, equally as tasty and less tasking. So i made my 1st sardine stew, and i must say (she will probably kill me for this...my mum that is) my fish sauce surpassed hers, by a frigging mile...and till this day, this is like the ying to my yang of all yam sauces..

I love this sauce so much it hurts me to share. Anyhoo enough of my over dramatics( is that a word?) Lets get cooking.



AYSUGGEST'S you have my sardine sauce

With boiled yam (my best recommendation)

Boiled potatoes

On toasted bread

With mashed sweet potato

With fried yam chips




INGREDIENTS( serves 8)
7 Canned sardines in vegetable oil

3 fresh tomatoes

6 red scotch bonnets

1 Big red sweet pepper

1 onion (for blending)

1 chopped onion

1 table spoon of tomato puree

3 Table spoons of oil (olive or vegetable)

2 stock cubes (any flavor, trust me it does not really matter what flavor the stock cube is)


PROCESS

Separate sardines from the oil after opening all the cans. Mash up the sardine with a fork, but do not over mash( you want to leave some chunky sized fish..well no reason why...but hey that's how i do it).


Blend your fresh peppers,scotch bonnets, onion and tomato with a quarter cup of water(you want the sauce to be thick), ensure it is not blended to a smooth paste.

Heat up your oil in a pan and add the oil from the sardine cans. Once the oil is reasonably hot, add your chopped onion and tomato paste and stir for about 3 minutes . Add your blended pepper to the pan and let it fry for 15 minutes. Add your stock cubes and stir before you finally add your mashed up sardines. Let it cook for a further 5 minutes and turn off the heat. Serve with any of my AYSUGGEST'S and thank me later.

AY'S Nigerian fish masala stew - DISH 3- "5 spicy stews"

Masala Stew is a very popular  dish among Malaysians and Indians. I believe we all have different palettes, so i have created my very special recipe that can and will compete with the originals if you follow my method thoroughly. Do not take my word for it, lets get cooking.

AYSUGGEST'S you have fish masala 
With boiled potatoes
With Rice
As a curry for chips
With Jolada Rotti
As a sauce for sweet potato mash
As  a topping with yam or sweet potato porridge.



INGRIDIENTS (Serves 5)
10 Fresh Croaker fish (or any fish of your choice)
1 teaspoon of salt
2 Cups of coconut Milk
1 and a half teaspoon of corn flour dissolved in 2 table spoons of room temperature water
4 table spoons of masala powder
1 teaspoon of turmeric powder
1 chopped onion
3 chopped red sweet peppers
5 chopped scotch bonnets
2 big carrots(chopped up into cubes)
Chopped garlic
1 teaspoon of Powdered ginger
3 Teaspoons of curry
Half a teaspoon of cumin seeds
10 table spoons of vegetable oil
2 fish stock cubes (or any stock cube if you cannot find fish flavored , the fresh fish will over power the flavor)



PROCESS
Clean your fish properly and glaze the fresh fish with salt and set aside for 1 hour.
Heap up the oil in a wok and add cumin seeds until they expand and start to pop.
Add your chopped up onions, sweet peppers and scotch bonnets and allow them to fry for 5 minutes. Add your masala powder, turmeric, curry, chopped garlic, carrots and ginger to the vegetables and stir.
 Leave to cook for another 5 minutes. Place your fish strategically in the pan, by separating the vegetables, making sure your fish touches the bottom of the pan. Once all the fish is in, pour your coconut milk over the fish, reduce the heat, and allow the combination to cook for 10 minutes.  

Add your dissolved corn flour to the mix by poring it in slowly and stirring as you pour. Let the stew cook for 2 more minutes and then turn off the heat. Serve as i have done below, with one fried fish, masala fish, rice and boiled potatoes. Thank me later

Yoruba Traditional chicken and beef stew - DISH 2- "5 spicy stews"

This is stew most Nigerians like me grew up with. We have stews with all our rice dishes, swallows and in some cases, beans dishes. It is very straight forward and tasty as long as one does not over power it with too much seasoning.

Anyhoo....lets get cooking.


AYSUGGEST'S you have stew with anything. Yes...Literally anything. Well apart from cereals, if you get my gist.


INGREDIENTS (Feeds 5)

FOR THE MEATS

20 Beef cubes(cut into thumb size shaves)

10 chicken drumsticks

2 teaspoons of salt (we want the broth to be a bit salty)

2 stock cubes

1 large onion (Chopped up)


FOR THE SAUCE

12 Scotch bonnets (red)

5 Big red sweet peppers

2 large onions for blending

5 Large fresh tomato

1 chopped onion

2 table spoons of tomato puree

7 table spoons of vegetable oil

1 stock cube


PROCESS
FOR THE MEATS: Wash your meats with water thoroughly and place in a pan with the chopped onions, salt and stock cubes. Add one cup of water and boil the meats and chicken for 20 minutes. Take out the chicken and let the beef continue boiling for further 10 minutes.Drain the left over water into another bowl and set aside as we will be using it later.

Put your oil in a frying pan, let it heat up and fry the meats in the oil. Once the chicken and beef browns from frying, take them out from the oil and set aside.


FOR THE STEW: Place the scotch bonnets, sweet peppers, onions, tomato and one cup of water into a blender, and blend until smooth. Transfer the blend into a pan and boil for 15 minutes (to dry out excess water)

Take the oil used for frying the meats, add 7 spoons of the oil into a pan and heat up for 2 minutes. Add your chopped onions and tomato paste into the oil, stir and fry the onion and paste for 2 minutes, and then pour in your boiled pepper. Let the stew cook for 15 minutes and then add the stock cube and half a cup of the beef/chicken stock.

Let the stew cook for a further 5 minutes, then add the meats and stir it in. Let the stew cook for a further 10 minutes and then turn off the heat.



Allow the stew to sit for about 30 minutes and serve. (Please do not use salt for the stewing process, it has a way of over powering stews).

Serve with anything and thank me later.

AYAMASE "NAIJALONDON style" (green chilli stew) - DISH 1- "5 spicy stews"

Stews are quite important to my fellow Africans and our culture, but all African countries do it differently. Most people confuse stews and soups and rightly so because stews are quite similar to soups, However stews are much thicker and require longer cooking over low heat, unlike soups which are watery and require less cooking time.


My first stew is something Nigerians call Ofada stew ,purely because it is popularly accompanied with our brown rice which we call ofada rice. In England however, it is popularly called Ayamase, which is essentially a mesh of little bits of meats in spicy pepper. Ofada and Ayamase are very similar in taste and method, but they have different recipes.


I will show you how to do both versions, but let us start with AYAMASE

Okay... lets get cooking...


AYSUGGEST'S you have this stew

As a topping with white rice

With mashed up beans

With any swallow (e.g. pounded yam or cooked cassava flakes)

As a sauce for boiled yam

As a sauce for bread


INGRIDIENTS( serves 10)

FOR THE PROTEIN (you can add or take away meats from this recipe if you are not comfortable with all)

Beef cubes(cut into thumb size shaves)

Boneless chicken (cut into thumb like shapes)

Goat meat(cut into little pieces)

Tripe (cow intestine)

Ponmo( cow skin)

Cleaned Snails ( use extra alum to clean if slippery and cut into small pieces)

4 stock cubes

2 teaspoons of salt

1 large onion


FOR THE SAUCE

20 hot green chilies

5 Big green sweet peppers

4 large onions

Iru ( farmented locust beans which needs to be washed once)

A little bit of Barbequed Panla( semi dried roasted cod fish)

4 table spoons of powdered cray fish

20 pieces of dried out prawns (take off the heads)

3 stock cubes

Half a cup of Plam oil (red oil)


METHOD
FOR THE MEATS

Wash all the proteins seperatly and thoroughly. Add the beef and chicken into a pan with 1 cup of water and add 3 stock cubes with one teaspoon of salt to the beef and chicken. Cut 3/4 of the onions into the beef and chicken and bring the mix to boil (for about 25 minutes). Taste the beef as this usually takes longer to soften, and turn off the heat when the beef is soft enough to your taste. Drain the water into a bowl, as we are going to use this tasty water to finish the stew.


Combine the rest of the meats into another pan, add 1 cup of water, 1 teaspoon of salt, 1 stock cube and the left over 1/4 onion to the pan, and boil. Meats like the snail and ponmo usually boil faster than goat meats, so taste them after 20 minutes to make sure they do not over soften. Boil the goat meat until you are satisfied with how soft it is. You can get rid of the water from this combination as the smell is not too pleasing (and remember we still have our chicken and beef water).


Heat up a lot of oil in a pan or use a deep fryer, and fry all the protein to a brown consistency and set aside for the stew.


FOR THE STEW

Combine the chilies, sweet peppers and 3 large onions, stock cubes into a food processor/ blender with one cup of water and blend (do not make the blend too smooth, it gives it a better texture, but it still be tasty if you mistakenly over blend). The blend should be thick enough to go through a small hole strainer, just to get rid of any excess water.

Chop up the last onion and set aside


Heat up your palm oil in a large size pan, until it is extremely hot (usually your house will be filled with smoke unless you have an extractor). Once the oil is extremely hot, the consistency of the oil should change from red to a almost burnt black. Add your chopped onions and immediately throw in the sieved pepper and cover (be very careful as the oil is very hot, you can try spooning in the pepper slowly if you are not comfortable pouring it all in at once).


Let the stew fry for about 15 minutes on low heat, and then add 1 cup of your meat/beef water. and cover again for another 10 minutes.

Add your locust beans, the panla, dried prawns and crayfish to the pepper and stir, then leave for a further 5 minutes before you add all the other meats. Once the meats are added stir it all in and let the stew cook for a further 10 minutes, still on low heat before you turn it off. Allow the stew to cool down for about 15 minutes so that all the ingredients will settle.

Your AYAMASE is ready to be served. Serve with any of the AYSUGGEST'S or as i have done here with my Chinese beef fried rice. Thank me later.

SWEET POTATO ROUGH BALLS - DISH 5- "5 SWEET POTATO DISHES"

Photo cred :setthetablewithlove.wordpress.com

Still on these sweet potatoes, i thought i will end on a high note with another exquisite version of how those left over sweet potatoes of yours can be used. Like the name says, this recipe is simply about how to make sweet balls with your potatoes

Okay lets get cooking.....

AYSUGGESTS you have sweet potato balls

With a nice chutney sauce

Dipped in Sweet and sour sauce

With AYSALSA

With cream cheese

With Mayonnaise and herbs sauce

With a sprinkle of lemon juice and grated cheese

INGREDIENTS

Boiled sweet potato (see previous post for method)

5 tablespoons Bread crumbs

half a teaspoon of chilli flakes

1 egg (beat egg in a bowl)

1 stock cube

PROCESS

Add 1 stock cube to your bread crumbs, to give your coating a nice flavor. Mash up your boiled sweet potatoes until it is almost smooth (lumps will give your balls a better texture). Pour a generous amount of oil in a pan and allow the oil to get very hot(or use a deep fryer).

Grease your palms with butter, and roll your sweet potato into balls. Dip your balls in the egg then take it out and dip in the bread crumbs. Roll all the balls unto a tray and then fry the balls in the already heated oil. 

Place balls into a sieve layered with kitchen towels or any cloth(this will help soak up the oil).

Serve on a plate with any of my AYSUGGESTS and thank me later.

SWEET POTATO CHIPS - DISH 4- "5 SWEET POTATO DISHES"

Do not take selfies while driving.

This is another straight forward recipe and a definite party hit. Its simple to make and a big winner among children, teenagers and party goers.
It serves as a great appetizer, as well as a full bodied meal with any protein of your choice. I will recommend you trade regular fries or Irish potato chips,for sweet potato chips: simply because sweet potato serves as a healthier alternative like i mention over and over again.
Seeing as sweet potato is tastier because of its natural sweetness, you can do without those unhealthy sauces (like tomato and barbecue sauce)...Well not to be a hypocrite, i love sauces like most people but i opt for AYSALSA dips instead...and trust me when i say- "it magnificently compliments the texture of the sweet potato chips".
Okay...Let's get cooking.

AYSUGGEST'S you have chips
With Grilled Chicken
With my AYSALSA
With AYSCRAMBLED EGGS
With fried Plantain rounds
With ketchup or barbecue if you absolutely cannot stay away)
AS a side on any bean dish
With sausage, bacon and grilled cherry tomatoes
With My Goat meat Pepperlina

INGRIDIENTS - (Serves 6 adults)
4 Large Sweet potato root tubers
1 Tea spoon of thyme
2 Tea spoons of grounded pepper.




PROCESS
Peel the sweet potato and cut into thick long chips like i have done in this picture.(Please be careful and Use a cutter if you have one because sweet potatoes are harder to cut than Irish potatoes)
Soak the cut up chips in cold water for 5 minutes and drain. Add the thyme and mild pepper and shake all over the chips to ensure even distribution.
Heat up the oil in your deep fryer and fry the chips on medium to high heat. If you are using a frying Pan, use a lot of oil, heat it up till hot, pour in your chips and ensure the oil covers the chips entirely. Fry the chips until slightly brown. Line a big sieve with layers of kitchen towels, this helps absorb the oil in the chips. As you scoop out the chips, place on the kitchen towel for about 1 minute and serve with any of the AYSUGGEST'S or as i have done below. I served mine with my goat meat pepperlina.

SWEET POTATO PUREED MASH WITH GRAVY AND GRILLED CHICKEN - DISH 3- "5 SWEET POTATO DISHES"

I never smile...i look clownish, so indulge and laugh now for this is the last smiley picture you will probably ever see of me.

I know mash of any kind is an all time Favorite with kids as well as adults from all works of life, However, what i find from my food adventures is it's extremely hard for most people to do a smooth and lump free mash.
I intend on showing you how.

Lets leave all the chatting for another time /recipe and lets get cooking.


AYSUGGEST'S you have the mash
With Chicken gravy and grilled Chicken
As a side on any pasta dish
With AYSALSA (see previous post)
With AYSCRAMBLED EGG recipe (see previous post)

INGREDIENTS (Serves 4-5)
For the pureed mash
4 large Sweet Potato root tubers (Peel and cut into tiny cubes)
2 cups of warm water
A cup of Semi skimmed milk
3oz of butter

For the Chicken Gravy
Fresh chicken stock ( you can get chicken stock by boiling chicken with water, stock cubes, onions and salt)
1 and a half table spoons of Corn flour
Softened cubed carrots (soften by boiling carrots)

For the Grilled chicken
Check out my future posts to see recipes for 5 amazing grilled chicken dishes...(for now use any chicken you can imagine). I could technically tell you now...but then you would not have any reason to come back...hehe....

PROCESS
Pour the potato cubes and water into a pan boil for about 15 minutes (by cutting the potatoes into small cubes, it gets soft faster). Drain the water out using a sieve after you have confirmed the potatoes has softened thoroughly.
Add the butter to the potatoes while slowly mashing the butter into the potatoes.
Pour the semi mashed potatoes into a food processor with your  milk, and blend. Pour back into a pan and steam on low heat for a further 5 mins. Your mash is ready.

To make the gravy:  dissolve your corn flour in approximately 5-6 teaspoons of room temperature water( you want the paste to be slightly runny not watery).
Boil your chicken stock and when it starts to bubble, reduce the heat. Pour in your corn flour paste slowly and  ensure you are steering it into the stock until the stock starts to thicken . Once it is evenly distributed, boil the gravy for a further 1 minute, add your carrots and take it off the heat. Use immediately.

(To make gravy without chicken stock: Get 2 chicken stock cubes, crush into 2 cups of water until it boils and add the dissolved corn flour and follow the rest of the instruction above)

Serve as i have done here, for one of my AYSUBZ customer or with any of my AYSUGGEST'S.
Thank me later....

SWEET POTATO PORRIDGE MASH WITH SPICY BEEF CUBES - DISH 2- "5 SWEET POTATO DISHES"

This is my lazy version of sweet potato. It is literally the most straight forward meal anyone can make, and i am confident that if you muck up any of the processes, it will still taste good.
Lets get cooking because there's not much to discuss about this basic but tasty dish. I must warn you though, it is so easy, you might have it for breakfast, lunch and dinner...which is not the healthiest or the best..okay?

AYSUGGEST'S you have it
With beef cubes like i have done in my picture
With any of your favourite protein
On its own with any type of salad
With AY'SALSA (See previous post)

INGRIDIENTS (Serves 3)
For the beef
Beef cuts (about 12 pieces)
1 and half stock cubes
half a tea spoon of salt
Half bulb of onion
A cup of water
(Combine all the ingredients and boil the beef till it is nice and tender, you can do taste test after 20 minutes of boiling)

For the sweet potato Porridge mash
Beef stock (from your boiled beef)
3 large Sweet potato root tubers
Sweet corn( 2 handfuls or 1 can)
Garden Peas (2 handfuls or 1 can)

PROCESS
 Peel your sweet potatoes and cut them into any size or shape you prefer, add the 1 and a half cup of the beef broth and boil the sweet potato for 25 minutes. Add your sweet corn and peas and slightly mash some of the potatoes to thicken the left over water. Steam the paste for a further 5 minutes and it is ready to be served.
Drizzle chili (if you are a chilli lover like me) over your boiled beef cuts and pan fry with a little olive oil or regular sunflower oil until it is a bit brown on both sides. Eat your beef with your served out mash like i have done below or Any of the AYSUGGESTS. Thank me later.

SWEET POTATO CHEESE BAKE - DISH 1- "5 SWEET POTATO DISHES"

Sweet Potatoes are vegetables that you have to add to your life..Yes i said it..your life... Not only is it healthier than normal Irish Potatoes, they are simply delicious, no matter how you make them.

I will show you 5 exciting ways to Transform your sweet potatoes from boring, to meals everyone in the Family can enjoy.

I discovered my love for sweet potatoes when i had it baked with turkey roast and vegetables, i just could not get enough.

As a matter of fact they are extremely filling and can compliment almost any meal. It might also help to know that Research states that "Sweet potatoes are high in vitamin A, vitamin B5, B6, thiamine, niacin, riboflavin, Plus, they're fat-free, relatively low in sodium and have a lot less calories than any other potatoes.

However they are not called sweet potatoes for no reason.... they do have more sugar than other potatoes..

Okay lets Get cooking.


AYSUGGESTS you can have my sweet potato bake

With my scrambled egg (see previous posts)

With Aysalsa

With Meatballs

With chunky meat Gravy

As a snack with a nice cup of tea


INGREDIENTS

Sweet potato root tubers (5 or 6 depending on the size)

3 cups of water

Black Pepper( half a tea spoon)

Pinch of salt

Grated mozzarella cheese (about 1/2oz)

2 tablespoons of Butter (you can do without)

Half a cup of milk

3 drops of olive oil.












PROCESS

Peel the skin off and cut the Potatoes into thumb size chunks. Pour water into a clean pan, add potatoes, salt and black pepper and leave the potatoes to boil for 20 minutes (this should make the potatoes really soft and ready for mashing).

Once you are satisfied with how soft the potatoes, get rid off any left over water in the pan by using a sieve. Add the butter and milk to the potatoes and mash the mixture for about 3 minutes. You want to make sure you have chunks of sweet potatoes left, so do not mash it to a pureed form.




Pre-heat your oven/grill to 180 degrees. Grease your baking tin with 3 drops of olive oil or one squirt of oil spray. Layer your all your semi mashed sweet potato into the baking tin using a flat spatula. Press down the sweet potato with the back of the spatula and add your grated cheese to the top of the potato. Put about 3 layers of cheese or as much as you are comfortable with.

Place the pan in your pre-heated oven and allow it to grill/ bake for about 15 minutes. Bring out when the cheese looks nice and brown like mine below ,and serve with any of my AYSUGGEST'S. Thank me later.

2016...The year of major shade and boycotting..Beyonce 1st...Now Madonna

According to Reuters news,  A Roman Catholic Bishop named MANILA. A in the Philippines on Wednesday urged the faithful to stay away from American pop singer Madonna's two-night concert in Manila, calling her music "suggestive" and her clothes "vulgar". To be fair though, how does this Bishop know she wasn't going to cover up for the show in Manila Have they seen her costumes ? Biko...I don't think Madonna gained fans solely for her crazy outrageous dressing..... I mean the woman has talent. I am sure the show would still be mad successful though. Don't you think???

JEREMY CLACKSON SETTLES RACIAL DISCRIMINATION CLAIM FOR £100,000

We all remember British presenter, who is pretty much amazing behind and in front of the wheel. Yes yes..none other than FORMER "TOP GEAR" PRESENTER JEREMY CLARKSON. What we are not aware of, is that he allegedly has a racist side. It is reported that not only did he apologize to one OISIN TYMON, he also settled a racial discrimination and Personal injury claim for  a whooping   £100,000. 

Yikes...... i could definitely do a lot with that. Moral is watch what and who you speak to. In my opinion he's still a legend for making TOP GEAR so interesting to stay up at night for...hehe..This is not a food post...Sometimes newz...not everyday food,,,Actually..Everyday food..

AY CRISPY BACON SALAD 5"Simple 5 minute meals"... Assembling might take longer than 5 minutes though...

5 MINUTE MEALS: NUMBER 5- AY CRISPY CHICKEN BACON COSESALAD

Okay it's no secret that most people find the idea of salads boring...wheather eating or looking at it. 
What is most interesting about this dish and how it came about is my daughter. She hates entertaining the idea of salads as a whole unless she's the one putting it together .  To cut the long story short, MY DAUGHTER IS THE BRAIN CHILD OF THIS RECIPE. I can guarantee you no one...and i mean no one does it like us hehehe....she is definitely as cocky as i am...well..sometimes..

Okay lets get cooking.......



AYSUGGEST'S you can use this salad
As a side on any main dish
As Filling for any type of sandwich
As stir fry on your cold past dishes





INGREIDIENTS
Grilled Crispy bacon strips
Grilled chicken strips
2 boiled eggs(Peeled and slightly mashed)
2 long bits of Spring onions (cut up)
Shredded cabbage (please wash your vegetables thoroughly)
Shredded Carrots (As much as you would like)
Diced cucumber (half a cucumber should do)
Some diced kale (As much as you like)
3 table spoons Low fat mayonnaise.











PROCESS
Combine all the fillings together except the bacon and chicken. Stir until the mayonnaise is evenly distributed. Dice your grilled chicken and bacon into little strips and add to the mixture slowly. Stir in the bacon and chicken bit by bit, to ensure there is an even spread of bacon in the whole mixture. It is ready to serve. Alternatively store in the fridge for use later. Try with any of my AYSUGGEST'S and thank me later.

EGG MAYO- 5"Simple 5 minute meals"... Assembling might take longer than 5 minutes though....

5 MINUTE MEALS: NUMBER 4- EGG MAYONNAISE SANDWICHES

Growing up in England as a big foodie, can be quite expensive and unhealthy if you have no desire to engage with Kitchen affairs.....Thankfully i did.

As a matter of fact i could spend up to 8 hours a day in the Kitchen, without experiencing sunrise or sunset ( i think its pretty sad, but hey sad back word is das,,,and i find people complimenting me by saying "das very good").

I like my sadness in the Kitchen, it is my therapy and my sanctuary...I FIND PEACE WITH MY PANS , STOVES, OVEN, SEASONINGS...*okay i was getting carried away....

Back to this easy 5 minute meal.

AYSUGGEST'S You can use the mix:
On any type of bread as a spread or sandwich
In all types of cold and Hot pasta meals ( wheat, semolina, or that brownish looking extra healthy pasta)
On Jacket potatoes ( Sweet or Irish potatoes)
As a filling for special lasagnes or stuffed meatballs

Ingredients ( serves approximately 6 very hungry adults or 10-15 kids)
10 Boiled eggs- (Place Fresh eggs with the shell in a large pot, (please do not attempt to break the raw eggs into water..it wont be pretty, and i will never ever ever let you look after my kids) 
Fill the pot up with water until it covers eggs by at least 2 inches. 
Boil the eggs for about 20 minutes. To make sure the eggs are fully cooked, take one out and test. To test: get a small bowl or plastic, place boiled egg in it and run cold water over the shell, once egg shell cools down a bit, crack the egg and the shell should break off easily. Then get a table knife and cut the egg in half. The yoke should be solid not runny, and that essentially tells you the eggs are boiled.)
6 heaped spoons of low fat mayonnaise
Fresh chives (as much as you like)
Thin cut crispy bacon(please grill your bacon till it has a hard brown crispy texture..don't let it get black burnt though.)

Process

Peel off the shells on all the eggs.
Add all the other ingredients to the peeled eggs and mash. Don't over mash it because you don't want it as smooth as puree. You want to mash it but ensure you have little pieces of the egg whites.

After mashing, place in a serving dish, and serve warm or cover and refrigerate  for about half an hour. Serve with any of my AYSUGGEST'S and thank me later.

AY PANCAKES - 5"Simple 5 minute meals"... Assembling might take longer than 5 minutes though...

5 MINUTE MEALS: NUMBER 3- AY PANCAKES

This is one of the easiest meals to make and it's very delicious if the measurement blends well . I find it surprising when people tell me they never get it right, or that their dough comes out a bit lumpy, or that their mixture sticks to the pan.
There are 3 rules for my pancakes
Sieve your flour
Make sure you use a non stick pan
Never turn your back on your pancakes ( i mean stare at it till its done)

This is going to be short post, and hopefully you will get it right the 1st time you try. Lets get cooking.








AYSUGGEST'S you can have Pancakes

With My special orange honey drizzle and tea
With ice cream
As a wrap with chicken or beef shreds
As breakfast with eggs, sausage and bacon
With my AYSALSA
With chocolate syrup, chopped fruits and extra thick yogurt.

Ingredients ( Makes 5-7 large Pancakes)
For every 3 heaped Table spoon of sieved flour you will need..
1 egg
2 table spoons of sugar
A pinch of salt
A Half a cup of liquid milk (or mix milk powder in a cup with water)

Process

Combine all the ingredients  into a large bowl, except the milk. Add the milk slowly as you whisk the sugar, salt, flour and egg together. You want to ensure the dough is a bit thick, so that you can get rid of any visible lumps. After you whisk it and you are satisfied that there are no lumps, pour in the rest of the milk and mix for a further 30 seconds. 

Heat up your pan, add half  tea spoon of butter and spread all over the pan...Once butter melts completely, it means the pan is hot enough. Add a bit of your batter into the pan, and spread by rotating the batter around the pan until it spreads out. You should start to see the sides brown in about 30 seconds, and then you can flip the pancakes. Repeat the process until you finish your batter or refrigerate for another day. Serve with any of my AYSUGGESTS or like i have done below. Thank me later.

THIS IS  AYSUBZ PANCAKE BREKKIE...ONLY FOR AYSUBZ CUSTOMERS!!!

SALSA - 5 "Simple 5 minute meals"...Assembling might take more than 5 minutes though...

Okay..I should have rotated the picture...its not like you wanna see me though!!

5 MINUTE MEAL- NUMBER 1: SALSA

Before i start, let me put out a disclaimer...My Plating skills is zilch...as in nada...as in zero...
My sisters apparently gossip about me, (like we all don't....does not make it hurt less though) and one snitched on the other saying.."her food is delicious but her plating looks like Shiite"
Well well...seeing as I've got the cooking on lock...i might as well perfect the other, i will make them eat their words...The cheek!!
So please follow my recipes and do not attempt to plate like me. But like i promised, you guys will see immense improvement  you can learn from if you stay with me...YOU HEARD???? Stay with me...okay!!!..please ..biko...ejo...stay with me.. Happy cooking...


Seeing as this is my 1st post about food, i thought it might be more reasonable to start with some quick and easy to make meals.

I will teach you how to make the most delicious (my own version )SALSA DIP.

AYSUGGEST'S you can use salsa
As dips for your crisps( such as Doritos and walkers crisps),
On any type of rice (i will show you how to prepare over 20 types of mouth watering rice dishes)
As a sauce for all types of breads
As a base for any meals that need color and flavor( such as scrambled eggs, mince meats. peppered chicken, goat meats, pork chops, snails, fish..e.t.c.)

Ingredients (serves 6)
One large onion (Alubosa)
6-8 scotch bonnets- depends on how fiery you like your food, mine needs to make me sweat! (ata rodo)
6 Fresh tomatoes (about 10 if you are not a big chilli head like me)
3 Big sweet peppers ( can be red, green, or yellow...basically any sweet peppers)
1 heaped table spoon of softened smooth tomato paste ( also known a tomato puree)
2 Garlic cloves ( you can do without....basically it will taste great with or without garlic)
2 strong stock cubes

5 table spoons of olive or vegetable oil,

Process
Heat oil on medium heat in a frying pan and add onions, tomato puree and Garlic. Fry for about a minute and then combine all the other ingredients, including your stock
cubes. If you are a salty person(which i am not), you can sprinkle a dash of salt. Fry mixture for about 5 minutes and stir whilst subtly mashing the peppers.

 Turn off the heat, pour salsa mix into a serving dish and serve with any of the AYSUGGEST'S. However if using dip with snacks, the salsa has to be served cold.  Place in fridge for an hour, or freezer for 30 minutes based on the urgency of how and when the dip needs to be used. Thank me later.

AY SCRAMBLED EGG- 5"Simple 5 minute meals"... Assembling might take longer than 5 minutes though...

5 MINUTE MEALS: NUMBER 2-  AY PEPPERED SCRAMBLED EGGS





How beautiful is that toilet seat...i need to up my upload game too...exhausting.

So...it is no secret that eggs are very proteinous but extremely filing. Fact actually states that eggs contain zero carbs and sugar, it also contains high quality protein (6 grams) that helps us sustain our mental and physical energy throughout the day.

So every morning when you stuff your face in with a nice rounded egg brekkie, you do not have to worry about getting fat.

The problem i find with most Nigerians and eggs, is that we use a lot of oil which in reality diminishes the taste of how great eggs can taste. When doing my simple eggs (scrambled or sunny side up) i use a teaspoon of butter not oil. However when doing my special scrambled eggs, i find that butter can never fry my peppers well enough , hence the reason why i use oil for this recipe. However, you can call my bluff and get it right by sticking to butter if you are extremely health conscious .
But remember being bad always taste better...hehehe..so humor me and try this with oil.

Lets get cooking...



AYSUGGEST'S you can eat scrambled eggs
With Brown or White bread toast
With My white yam recipe
With boiled or Grilled Potatoes
With Mash
On my special stir fried rice
As your filling for Pancake Wraps
On any type of Steak.
Like i have done below, with my special salsa and sweet Potato chips.


Ingredients (serves 6)
8 Eggs
One large onion (Alubosa)
3 scotch bonnets- depends on how fiery you want it (ata rodo)
3 Fresh tomatoes (about 10 if you are not a big chilli head like me)
1 Big sweet pepper ( red or green)
1 heaped tea spoon of tomato puree
2 and a half stock cube
2 table spoon of ,olive or vegetable oil

Process
Heat oil in a pan until its hot. Add your onions and tomato paste until paste has been evenly distributed. Leave for one minute then add the rest of your peppers and stock cube. Stir the combination to ensure your stock cube isn't sitting in a corner hiding..lol..
 Fry the combination for a further minute. Break your eggs into cup and whisk until fluffy and then pour over the peppers and keep scrambling until egg is fully cooked (the egg is fully cooked when it hardens and there are no soft wet bits left)

. Turn off the heat and Serve. Thank me Later....