Foodpreneur School of Catering and Baking Culinary Arts

Puff puff.

Ingredients.
For about 25 balls of Puff Puff, the size in the photo above, you will need:

2 cups (250g) of Plain Flour
2 teaspoons of yeast (the one used in baking bread)
½ teaspoon ground nutmeg
½ cup granulated sugar (or to your taste)
3 pinches of salt
Lukewarm water (for mixing)
Vegetable Oil (for frying)

Directions:
-Mix salt, sugar, water, nutmeg and yeast. Set aside for 5 minutes.
-Add flour and mix.
-Let the mixture rise for approximately 1- 2 hours
-In a large, sauce pan, pour vegetable oil into a pot, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls) and place on low heat.
-Test to make sure the oil is hot enough by putting a ‘drop’ of batter into the oil. If it is not hot enough, the batter will stay at the bottom of the pot rather than rising to the top.
-Using your hands grab a little bit of mixture at time and drop in the oil.
-When the oil is hot enough, use a spoon to dish up the batter and another spoon or spatula to drop it in the oil, sort of in the shape of a ball.
-Fry for a few minutes until the bottom side is golden brown.
-Turn the ball over and fry for a few more minutes until the other side is golden brown.
-Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
-If desired, you can roll the finished product in table sugar or powdered sugar to make it sweeter.

Enjoy...😊

Banga stew (Ofe akwu)

Ingredients:
- 1 fresh palm fruits or 800g tinned palm fruit concentrate
-Cow tail or any meat of your choice
-Fresh or dry salmon fish or anyone of your choice
-Scent leaves
-Fresh or dry pepper
-2 onion bulbs
-Seasoning cubes
-Crayfish. Grounded!
-One tomato paste
-Salt to taste

Cooking directions:
-Cook the meat with seasoning cubes, salt and onion until it becomes soft and easy to chew, or season the meat with seasoning cubes and grill in an oven, if you have one. Then set them aside.
-Grind and blend the spices to powder. Also blend the pepper
-Wash the dry fish if you're using dry fishand remove the centre bone. Or boil your fresh fish together with your meat
-Boil the palm fruit for 20 to 30minutes, pound with a mortar and pestle, transfer into a bowl, add water and extract the juice using a sieve.
-Boil the juice for about 15 to 20minutes or till it becomes thick.
-Add the dried fish or your already steamed fresh fish, grounded crayfish mix, precooked meat, ground pepper and salt and seasonings to taste. Then boil for another 10 minutes.
-Add scent leaves, and some more seasonings (if necessary). Simmer for about 2 or 3minutes.
-Your banga stew is ready for consumption.
-Serve with your already cooked white rice...🤗

Chin chin

Ingredients:
-3 cups flour (375 grams)
-1/2 teaspoon baking powder
-Pinch of nutmeg
-1/2 cup sugar (100 grams)
1/2 cup baking margarine (115 grams)
-1/2 to 2/3 cup liquid milk or water
-1 egg (optional. use if you want soft chinchin)
-Oil for frying.

Direction:
-Combine flour, baking powder and sugar in a bowl. Slice in margarine and mix until well incorporated.
-Crack in egg. Mix
gently, add water into flour mix until you have a slightly stretchy but not sticky dough.
-Roll out the dough on a flat surface, cut into desired shapes.
-Set the oil on medium heat, wait until the oil is hot.
-Fry the shaped dough a batch at a time until golden brown.

Mouthwatering egusi soup

Ingredients:
4 cups Egusi
3 cooking spoons red palm oil
Beef: best cut and Shaki (cow tripe)
Fish: dry fish and stockfish
2 tablespoons ground crayfish
Pepper and Salt (to taste)
Vegetable: pumpkin leaves, spinach or bitter leaf
3 small stock cubes
1 small ogiri okpei (optional)

Note: You may need more palm oil; You want the quantity of palm oil that will turn every grain of the ground egusi yellow. If you use chicken, please do not use dry fish and stockfish because those two can't co-exist with chicken. If you're using bitterleaf, add it a bit earlier because it is a tough vegetable; perboil your meat, fish or chicken using your favourite egusi soup spices.

Cooking time!

-Pour the red palm oil into a dry pot and set on the stove to heat. As soon as the oil melts, add the ground egusi and start frying.
-Mix the ground egusi with oil till every grain of egusi turns yellow. Stir for about 10 mins.
-Add the meat/fish stock (water from cooking the fish and meat) little by little while still stirring the egusi.
-Add your already washed or cooked stock fish; stir gently and add water if soup is too thick.
-If your choice of vegetable is bitter leaf, add it at this time.
-Cover the pot and cook for 20 mins, stir. Also, top up the water when necessary.
-The egusi is done when you notice that the oil has separated from the mix.
-Once you are happy that it is done, add the ground crayfish and pepper. Stir and add the pumpkin leaves or spinach.
-Stir very well and add the cooked stockfish, shaki and meat.
-Add salt if necessary. If it is too thick, add some water to bring it to a consistency you like.
-Cover and leave to simmer and it is ready

-Serve with your favourite swallow...😊

Meat pie.

Ingredients:
For the pastry:

4 cups (500g) all-purpose flour
200g cold Butter, cubed
2 Eggs
1 teaspoon Salt
1 tablespoon sugar
1 teaspoon baking powder
1/4 cup (60ml) cold water

For the filling:
•3/4 pound (350g) Ground beef
1 Potato, peeled and diced into small cubes
1 Large Onion, chopped
1 Large Carrot, peeled and diced
1 cup (240ml) Water/beef broth
Salt to taste
Pepper to taste
1 teaspoon Thyme
2 tablespoons flour
2 tablespoons Oil
1 egg for brushing

How to prepare:

-Make the pastry: in a large bowl mix together flour, sugar, salt and baking powder.
-Add cubed butter and rub it with the flour until you get a crumbly texture.
-Beat 2 eggs with cold water and add it to the flour mixture, mix until dough is formed. Cover for 30mins.
-Make the filling: in a large pan heat oil. Add onion and sauté for 5-6 mins.
-Add diced carrots and cook for 3-4 mins.
-Add the meat, breaking it apart, for 4-5 mins; Season with salt, pepper, thyme and flour.
-Divide the dough into 4 pieces. Roll out the dough into 1/8-inch thickness. Cut out a round shape with your desired sized.
-8. Place about 1-2 tablespoons of the meat mixture in the center and fold over the dough. Seal it with your fingers or with a fork. Poke the pies with a fork to create a steam outlet.
-Bake for 25-30 minutes, until golden. Cool slightly before serving.

Appetizing Oxtail pepper soup.

Ingredients:

1500 g oxtail (washed and cut up)
1 medium onion (chopped or 2 Tbsp dried chopped onions)
Salt
Bouillon cubes (Maggi, knorr etc.) to taste
1 Tbsp Pepper Soup spice
3 Tbsp coarsely ground crayfish
1/2 Tbsp dry ground camaroun pepper or 2 habenero pepper chopped.
1 sprig fresh scent leaves or parsley

Cooking directions:
-Transfer washed oxtail to a pot, cover oxtail completely with water, then start cooking
-Add chopped onions and salt to taste.
-When the meat begins to boil, add coarsely ground crayfish. If the oxtail was cut in large chunks, When the oxtail softens scoop out and cut into smaller bite size pieces. Skip this step if the oxtail tail was already cut in small pieces.
-Add pepper soup spice and pepper and taste for salt. Adjust seasoning to your taste.
-Cook till the oxtail is done. Reduce heat, add the chopped scent leaves allow to simmer for a minute and turn off heat.

Please note:
-A pressure cooker will reduce your cook time if you have one since the readiness of this dish is dependent on how fast the oxtail cooks.
-Some oxtail get softer faster than others. Please bear that in mind as you cook.
-You can include add-ins like tripe and beef etc Add the tripe when you start cooking the oxtail and the beef half way through the cooking.
-You can use dry parsley flakes to substitute fresh scent leaves or parsley leaves.
-The heat on this dish is a matter of choice, adjust to your preference.
-Remember to top up with water as the meat cooks because some will evaporate.
-Pepper soup should have a watery consistency so as you top up with water, ensure the end product is tasty by adjusting the seasoning accordingly so you don't end up with a bland tasting soup.

Serve warm. Enjoy...😊

Chicken Egusi Soup

Ingredients:
(8 servings)
200g Egusi seed
1/2 kg chicken
Smoked fish
Okporoko
Meat (assorted)
4 fresh pepper
3 Tbsp ground dried crayfish,
1 small bunch of Ugwu leaves (or bitter leaf or your preferred choice)
2 cksp palm oil
2 Knorr Cubes,
1 small onions,
3 large fresh tomatoes,
to taste salt

Cooking directions:
-Cut chicken into small cubes, wash thoroughly and pour into cooking pot. Season with 1/2 onion and one Knorr Cube. Add a little water and boil for about 10 minutes or until tender.
-When your chicken cooks a little, add your assorted meat meat and cook for at least 3-4 minutes.
-Mix the ground egusi in half a cup of water and; blend tomatoes (optional), pepper, and the remaining onion and set aside.
-Heat the palm oil in another pot; Pour tomatoes paste into the hot oil, stir for about 5 mins and add the Egusi mixture.
-Stir well and allow it to fry for a moment. Add the crayfish, and the remaining stock cube, stir well
-Add little water and allow to cook for five minutes. Add the boiled chicken, washed okporoko, smoked fish, assorted meats and stir.
-Turn the heat down and simmer for a further 2 minutes.
-Wash and finely slice the Ugwu leaves (or your preferred leaf choice). -Add to the soup and stir. Continue to simmer for a further 5 minutes to allow the vegetables to soften.

Note: The tomatoes gives Egusi soup a unique taste. It's not necessary though.

Serve with fufu, semo, wheat, amala, eba or your preferred swallow...😊

Efo-riro soup.

Ingredients:
1.5 lb spinach leaves
Fresh peppers (any amount if your choice)
2 scotch bonnet and 1 very small onion
1/4 cup palm oil
2 Tbsp crayfish blended
2 Tablespoon locust bean
1/2 cup stock fish about 2 handfuls of shredded
1 Prawn about a handful, (dried)
1 Onion medium size- diced
1 bouillon cube (or 2 bouillon cubes)
Beef meat
Assorted meat
Smoked fish
Kpomo

Cooking directions:
-Cook your meat with your preferred seasoning cubes, onions and salt.
-Wash your stockfish; Parboil for 2-3minutes if too hard. This will soften the stock fish.
-Preheat the palm oil - I like it hot but not bleached.
-Add the diced onion and stir-fry till golden brown.
-Add the blended peppers (check notes above for details) and fry until the sauce thickens up.
-Season with the stock cube, add salt to taste, crayfish and locust bean. Stir until everything is well blended.
-Add the beef, assorted meat, stockfish, washed kpomo and dried prawns; Add some water or stock to thin out the sauce, then cover it up again and allow it to come to a simmer.
-Finally, add the spinach and mix thoroughly. Then leave it to cook uncovered for about 2 to 5 minutes. Adjust the seasoning if necessary.

-Serve with your favorite swallow, rice, yam etc. Enjoy...🤗

Moi-moi.

Ingredients:
3 cigar cups or 750g Beans (Brown/Black eyed)
5 tablespoons ground crayfish
4 big stock cubes
1 habanero pepper
2 teaspoons ground nutmeg
3 tatashe peppers or 800g watery tomato puree
2 big onions
20cl vegetable oil
2 litres of cool or warm waterSalt (to taste)

You can add:
Hard boiled eggs
Bone Marrow: Cook the bone marrow with spices and herbs till done then add to the Moi Moiat the mixing stage.
Corned beef

Cooking directions:
-Blend the beans, tatashe or tomato puree, onions, crayfish, habanero pepper and ground nutmeg together with some of the water; pour the mix into a big enough bowl.
Add the vegetable oil and the bone marrow stock (optional). Slowly add the remaining water and stir
-Add salt to taste and stir very well.
-Pad the base of a big pot, pour some water and set on the stove. The depth of the water should be at most 1 inch.
-Dish the Moi moi mix into containers of your choice, add egg/bone marrow/corned beef to each container, seal/cover and set them in the pot.
-Add as small quantity of water as possible at a time while cooking the Moi Moi so that the moi moi will not become watery when done (especially when using aluminium foil or uma leaves). The length of time you will cook your Moi Moi depends on the quantity and the Moi Moi container you used.

Note:If using Moi Moi containers, it is advisable to cook your Moi Moi for at least 1 hour, before checking it. Confirm that it is done by putting a knife through it, if the knife is stained with Moi Moi paste, then the Moi Moi is not done, but if the knife just has a slight smear of Moi Moi, then it's done. Also, when you cut through the Moi Moi, the insides will be set and not watery.
If you are cooking a few wraps of Moi Moi in a small pot on high heat, then it will only take about 45 minutes to get done while when you are cooking a large pot of Moi Moi, it will definitely take more than one hour.

Serve with rice, ogi (akamu), oats, custard etc...😊

Authentic naija jollof rice.

Ingredients:
4 big bell peppers
2 vine tomatoes
1 whole white onion
Note: You can increase the amounts of the three ingredients above depending on how many mouths you have to feed. The only rule being that the number of peppers should be double the number of tomatoes used, and the number of onions used should be a quarter of the number of peppers used)

1 Scotch Bonnet pepper (optional)
1 whole red onion
Half a cup of vegetable oil
A tube of tomato puree (sachet or tin tomatoes)
3 Bay leaves
1 tablespoon of dried Thyme
3 Stock cubes
2 tablespoons of All purpose seasoning
2 teaspoons of curry powder (optional)
Salt (to taste)
Long grain rice (1 cup per person as a standard measurement) The number of peppers, tomatoes and onions above usually work for 6 cups of rice. If you need to cook less rice, then reduce those ingredients as required.

Time to cook!
-Blend together the peppers, tomatoes and white onion. Set aside.
-Chop up the red onion and fry till translucent in half a cup of oil on medium heat.
-Add 3/4 of a tube of concentrated tomato puree to the red oil mixture and fry for 5 mins.
-Add the bay leaves, dried thyme, stock cubes, all purpose seasoning and salt.
-Mix all of this together; Combine both the mixtures you now have, cover and boil on medium heat for 15 minutes.
-Wash your already parboiled rice and drain till the water is clear. This removes excess starch and helps the rice cook better.
-Once the stew has cooked for 15 mins, add the washed rice, and mix together thoroughly. Cover and cook on low heat, making sure to stir the rice every 20 minutes. -Cook for a total of 1 hour then leave to sit covered for an extra 10 minutes.

Note: you can spice up this recipe by adding 2 well known vegetables to arrive at what we refer to as mixed vegetables jollof rice.

Serve with fried plantains, meat, fish, chicken etc...😊

Moi-moi.

Ingredients:
3 cigar cups or 750g Beans (Brown/Black eyed)
5 tablespoons ground crayfish
4 big stock cubes
1 habanero pepper
2 teaspoons ground nutmeg
3 tatashe peppers or 800g watery tomato puree
2 big onions
20cl vegetable oil
2 litres of cool or warm waterSalt (to taste)

You can add:
Hard boiled eggs
Bone Marrow: Cook the bone marrow with spices and herbs till done then add to the Moi Moiat the mixing stage.
Corned beef

Cooking directions:
-Blend the beans, tatashe or tomato puree, onions, crayfish, habanero pepper and ground nutmeg together with some of the water; pour the mix into a big enough bowl.
Add the vegetable oil and the bone marrow stock (optional). Slowly add the remaining water and stir
-Add salt to taste and stir very well.
-Pad the base of a big pot, pour some water and set on the stove. The depth of the water should be at most 1 inch.
-Dish the Moi moi mix into containers of your choice, add egg/bone marrow/corned beef to each container, seal/cover and set them in the pot.
-Add as small quantity of water as possible at a time while cooking the Moi Moi so that the moi moi will not become watery when done (especially when using aluminium foil or uma leaves). The length of time you will cook your Moi Moi depends on the quantity and the Moi Moi container you used.

Note:If using Moi Moi containers, it is advisable to cook your Moi Moi for at least 1 hour, before checking it. Confirm that it is done by putting a knife through it, if the knife is stained with Moi Moi paste, then the Moi Moi is not done, but if the knife just has a slight smear of Moi Moi, then it's done. Also, when you cut through the Moi Moi, the insides will be set and not watery.
If you are cooking a few wraps of Moi Moi in a small pot on high heat, then it will only take about 45 mins to get done.