COOKBOOK

By
FAYE LUCAS

DISCLAIMER
Copyright © 2023 Faye Lucas
All rights are reserved. No part of this book may be copied or transmitted in any form or by any
means, electronic or mechanical, including photocopying, recording, or any information storing
or retrieval system, without the author's prior written consent.

This work is supplied "as is" with no express or implied guarantees, including but not limited to
implied
warranties of merchantability and fitness for a particular purpose
INTRODUCTION

Welcome to the gastronomic adventure that lies ahead! This cookbook is more than just a
compilation of recipes; it's a tribute to flavors, cultures, and the joy of cooking. Whether
you're a seasoned cook or a beginner in the kitchen, there's something for everyone on
these pages. This cookbook has a varied range of foods, from comfortable classics to
creative innovations, all meticulously picked to inspire your imagination and delight your
taste buds. We have you covered with everything from substantial soups to delectable
desserts, and easy weeknight meals to grandiose feasts for special occasions. It's about
the cooking experience the sights, sounds, and smells that fill your kitchen while you
chop, sauté, and simmer your way to a beautiful meal. It's about the pleasure of sharing
food with loved ones and making memories at the dinner table. So, whether you're
planning a culinary vacation or just searching for a new recipe to try, I ask you to join me
as we explore the amazing world of food together. Let's roll up our sleeves, put on our
aprons, and get to cooking
TABLE OF CONTENTS

BREAKFAST............................................................................................................................................... 5
● SHAWARMA WITH BEEF........................................................................................................................ 6
● YAM BALLS.............................................................................................................................................. 8
● DONUT..................................................................................................................................................... 9
● SALMON BURRITOS............................................................................................................................. 10
● PIZZA..................................................................................................................................................... 12
● EGG SANDWICH................................................................................................................................... 13
● BOILED EGG SANDWICH..................................................................................................................... 15
● EASY BREAKFAST FOR CHILDREN.................................................................................................... 15
● FRIED BUNS RECIPE............................................................................................................................ 16
● PANCAKE.............................................................................................................................................. 16
● LOW CALORIE....................................................................................................................................... 17
● FRIED PLANTAIN.................................................................................................................................. 18
● POTATO PANCAKE............................................................................................................................... 18
● CHICKEN SALAD WITH BREAD.......................................................................................................... 19
● BASMATI RICE...................................................................................................................................... 20
● WHITE RICE AND BEANS..................................................................................................................... 22
● FRIED RICE........................................................................................................................................... 22
● COLESLAW............................................................................................................................................ 24
● TUMERIC FRIED RICE WITH CHICKEN............................................................................................... 24
● JALOP RICE........................................................................................................................................... 25
● VEGETABLE SPAGHETTI..................................................................................................................... 27
● VEGETABLE SAUCE............................................................................................................................. 28
● TOMATO STEW..................................................................................................................................... 29
● VEGETABLE SALAD.............................................................................................................................. 30
● PEPPER CHICKEN................................................................................................................................ 31
● GRILLED CHICKEN............................................................................................................................... 32
● SEMOLINA............................................................................................................................................. 33
● ALKUBUS............................................................................................................................................... 34
● MASA..................................................................................................................................................... 34
● AGUSHI SOUP....................................................................................................................................... 36
● OGBONO SOUP.................................................................................................................................... 36
● MIYAN TAUSHE..................................................................................................................................... 37
● CAKE...................................................................................................................................................... 39
● CHIN CHIN............................................................................................................................................. 40
● SAUSAGE ROLLS.................................................................................................................................. 41
● EGG ROLLS........................................................................................................................................... 42
● BERRY AND COCONUTSMOOTHIE..................................................................................................... 45
● ZOBO..................................................................................................................................................... 47
● ORANGE JUICE..................................................................................................................................... 47
● CUCUMBER DRINK............................................................................................................................... 48
● FRUIT SALAD........................................................................................................................................ 48
● WATERMELON DRINK.......................................................................................................................... 48
BREAKFAST
 ● SHAWARMA WITH BEEF

INGREDIENTS

Less than 20 minutes for preparation;

less than 30 minutes for cooking;
yield: 10 Shawarma wraps

Four medium-sized carrots, one tiny cabbage, two medium-sized green bell peppers, one
medium-sized cucumber, and two tablespoons of chili powder are the ingredients.
• Mayonnaise
• Ketchup
Ten pieces of pita bread, popularly known as shawarma bread; fourteen slices of beef (you may
also use chicken or seafood); two Scotch bonnets (yellow/red peppers); one small onion; two
seasoning cubes; one bulb of ginger; four cloves of garlic; one tsp. salt; one tsp. curry; one tsp.
thyme; three tablespoons of vegetable oil

Instructions

Step 1 Dice the green pepper, slice the cucumber, chop the cabbage, and grate the carrots. Set
each ingredient aside separately.

Step 2 Chop the steak and put it in a small saucepan. Pour the blended onion, garlic, ginger,
and Scotch bonnets into the pot containing the diced beef. Add the thyme, salt, curry, and stock
cubes for seasoning. After adding a little water, simmer for 15 minutes or until tender. When
finished, stir-fry for three minutes in vegetable oil.

To put together
Step 3 Take one pita bread and split it open, making two out of it. Put the two on top of each
other.

Step 4 Apply mayonnaise on the top of the bread. Add the beef, carrot, cucumber, and
cabbage. Drizzle with ketchup and extra mayonnaise. Sprinkle with chili powder.

Step 5 Seal the ingredients by folding them, then place them on the pan that has been lightly
oiled with vegetable oil. Turn down the burner to the very lowest setting and let the shawarma
reheat on the side where the flap is open.

Step 6 Indeed! It's time for your meat shawarma. Assist.

Never forget that one of the keys to having a healthy lifestyle is portion management. Enjoy a
little, but remember to be healthy.

● YAM BALLS

INGREDIENTS
4 big slices of yam
cube Seasoning
Fresh fish(boiled)
Fresh peppers sliced
salt
1 tablespoon margarine
Onions sliced thinly
2 large egg
Flour or bread bits for coating

Cooking Instructions

Step 1 Slice and cook the yam as needed

Allow to cool and mash until smooth

Step 2

Add spice cubes, salt, onions, egg yolk, peppers, margarine, boiled fish to the mashed yam and
mix thoroughly to combine

Step 3

In a different bowl whisk the egg white. Add some amount of flour or bread crumbs in another
plate for coating.

Step 4

Using your washed clean hands, roll out the yam mix into small balls.
Fried yam balls recipe

Step 5

Roll the yam balls in the egg wash and coat with flour quickly.
Drop the yam balls gently in the hot vegetable oil.
Fry until the yam balls get crispy on the outside. Serve hot with pepper dip or a cold drink.
 ● DONUT

INGREDIENTS

Produced about a dozen.

one-half cup milk
Two teaspoons of active dry yeast (one packet)
two eggs
Eight teaspoons (one stick) melted and cooled butter
1/4 cup of powdered sugar
One teaspoon of salt
4¼ cups all-purpose flour plus additional for dough rolling
Two quarts of neutral oil (plus extra for the basin) for frying.

INSTRUCTIONS

First Step

Heat the milk to about 90 degrees, just warm enough not to be hot. Whisk the yeast into it in a
big dish. Gently stir, then leave the mixture for about five minutes, or until it foams.

Step 2 Beat the eggs, butter, sugar, and salt into the yeast mixture using an electric mixer or a
stand mixer with a dough hook attached. Mix in 2 cups plus 2 tablespoons of the flour, or half of
the flour, and continue mixing until the dough pulls away from the sides of the basin. If the
dough is too wet, add extra flour, about 2 teaspoons at a time. The dough may likely grow too
thick to beat if you're using an electric mixer; in that case, move it to a floured board and gently
knead it until smooth. Use a little oil to grease a big basin. After moving the dough to the basin,
cover it. Allow to rise for about one hour at room temperature, or until doubled in size.

Step 3 Turn the dough out onto a well-floured surface, and roll it to ½-inch width. Cut out the
doughnuts with a doughnut cutter, concentric cookie cutters, or a drinking glass and a shot
glass (the bigger one should be about 3 inches in diameter), flouring the cutters as you go.
Reserve the doughnut holes. If you’re making filled doughnuts, don’t cut out the middle. Knead
any scraps together, being careful not to overwork, and let rest for a few minutes before
continuing the process.
Step 4 Put the doughnuts on two floured baking sheets so that there is plenty of room between
each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed
up and delicate, about 45 minutes. If your kitchen isn’t warm, heat the oven to 200 at the
beginning of this step, then turn off the heat, put the baking sheets in the oven.

Step 5
About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or
Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets,
or plates with paper towels.

Step 6 Carefully add the donuts to the oil, a few at a time. If they’re too delicate to pick up with
your fingers (they may be this way only if you rose them in the oven), use a metal spatula to
pick them up and slide them into the oil. It’s O.K. if they collapse a bit; they’ll puff back up as
they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon
to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the
doughnuts to the prepped plates or racks, and repeat with the rest of the dough, adjusting the
heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.

● SALMON BURRITOS

INGREDIENTS

12 Ounces Salmon
1 Tbsp olive oil
6 Each Whole Grain Tortilla
1 1/2 Cups Black Beans, dried, Drained
1 Cup Whole Grain Tortilla
1/4 Cup 100% orange juice
1/2 Tsp all-purpose flour
1/2 Cup Shredded Cheese (Any Type)
1/2 Avocado, Sliced
1/4 Tsp Chili Powder (optional)
1/4 Tsp Ground Pepper Bowl Cilantro, Washed, Chopped
6 Each Lime Wedges

INSTRUCTIONS

Preheat the oven to 350 degrees.

Spray a baking pan or pasta dish with oil.
Add salmon to a bowl, break it apart, add salt, and pepper, and mix then set away.
In a pot on the stovetop, add beans, chili powder, onions, chopped garlic, and salsa. Cook for 8-
10 min. and remove from heat.
Scoop 1/4 cup of the bean mixture onto each tortilla, top with 2 . of the salmon. Roll tortillas and
put them on a baking sheet with the ends of the tortilla facing down.
Add cheese to the top of the rolls.
Bake covered with foil for 15 min. and then open for 10 min.
Serve with salsa, chopped avocado, and cilantro. Add some chips and salsa, a green salad, or
another side dish of choice.

● PIZZA
INGREDIENTS

2 Servings
2 cup all-purpose flour
100 grams of processed cheese
100 milliliter tomato ketchup
4 mushroom
1 tomato
1/2 capsicum (green pepper) 2 onion
1 teaspoon oregano
1 teaspoon chili flakes
1/2 cup mozzarella
1 teaspoon baking powder
1 tablespoon dry yeast
1 teaspoon sugar water as required 2 teaspoons virgin olive oil

HOW TO MAKE PIZZA

Step 1 Prepare The Pizza Dough

Take a dough-kneading plate and add all-purpose flour to it. Next, put salt and baking powder in
it and sieve the flour once. Then, form a well in the center and add 2 teaspoons of olive oil to it.
On the other hand, take a little warm water and mix the yeast in it together with 1 teaspoon of
sugar. Mix thoroughly and put aside for 10-15 minutes. The yeast will rise in the meantime.
Once the yeast has risen, add it to the flour and knead the dough properly using some water.
Keep this dough aside for 4-6 hours. Then knead the dough once again. Now, the pizza dough
is ready.

Step 2 Prepare The Pizza Base

Preheat the oven to 180 degrees Celsius. Now, is the time to make the pizza base when the
dough is ready. Dust the space a little using dry flour and take a large amount of the pizza
dough. Using a rolling pin, form this dough into a good circular foundation. (Note: Make sure
that the circular base is even at all ends.) Once you have prepared the base, use a fork and
puncture the base with it so that the base doesn't rise and gets baked perfectly. Put it into the
preheated oven and bake it for 10 minutes. Now, your pizza foundation is ready.

Step 3 Chop All The Vegetables For The Pizza

Now, wash the capsicum and slice it thinly in a basin. Then, peel the onions and cut thin slices
of it as well in another bowl. And finally, cut tomatoes and mushrooms in the same manner.
However, make sure that those tomatoes have less liquid in them. Once all the veggies are
done, Now, grate the processed and mozzarella cheese in separate dishes.

Step 4 Spread The Sauce And Veggies On The Base

Then, take the fresh pizza foundation and apply tomato ketchup all over. Spread half the
processed cheese all over the base and evenly put the veggies throughout the base. Once you
have added all the veggies, put a thick layer of mozzarella cheese.

Step 5 Bake The Pizza At 250 Degree Celsius For 10 Minutes

Put this pizza base in a baking tray and place it inside the oven. Let the pizza bake for 10
minutes at 250 degrees Celsius. Once done, remove the baking tray and slice the pizza.
Sprinkle oregano and chili flakes as per your preference and serve hot. (Note: Make sure that
the oven is preheated at 250 degrees Celsius for 5 minutes at least.)

● EGG SANDWICH

INGREDIENTS

6 eggs
10 slice bread
Mayonnaise
Water as required
4 tbsp virgin olive oil
1/2 teaspoon black pepper
Salt as required
Carrot Cheese

How to make an egg sandwich

1- Take a deep-bottomed saucepan and pour enough water into it along with the eggs, and let
them boil for at least 10 minutes, After the eggs are boiled, remove the water and let the eggs
cool down, peel the eggs, and chop them coarsely.
2- Add spice and sources to the chopped eggs.
Take a bowl add chopped eggs, salt, and paper powder, and mix them, add shredded carrot to
the mixture and mix again to produce the filling.

3- Toast the bread slices using a little olive oil on the pan pour the egg mixture into the bread,
and cover it with another slice of bread to form a sandwich.

If you are not a fan of bread corners, you can chop them off before toasting them.

If you wish to use butter, don't toast the bread with oil, toast in the toaster and then add butter to
each slice of bread before making the sandwich.

● BOILED EGG SANDWICH

INGREDIENTS

6 eggs Mayonnaise
4 slices of bread
Add water as needed

1- Wash the eggs and cook for 9 minutes in boiling water.

2- Place the egg in a big bowl of cold water and let it cool.

3- Cut the eggs into slices and set aside.

4- Spread mayonnaise on the bread.

5- Place the egg on one slice of bread and cover with another.

6- Toast them in the toaster.

● EASY BREAKFAST FOR CHILDREN

INGREDIENTS

Carrot
Cucumber
tomato
luncheon meat
scallion
cake flour, and two eggs.
Matsutake Powder

Wash the vegetables,

In a clean bowl, combine chopped carrots, cucumbers, tomatoes, luncheon meat, scallions,
cake flour, two eggs, and matsutake powder. Stir evenly.
Spray cooking oil in the pot. Add vegetables and egg.
Fry until both sides are golden and cooked through.
 ● FRIED BUNS RECIPE

INGREDIENTS

4 eggs
50 grams of white sugar
4 grams of yeast powder
40 grams of cooking oil
400 grams of ordinary flour

Instructions

1- Add egg, white sugar, yeast powder, and cooking oil Then stir evenly
2- Add plain flour, and combine it well
knead into a uniform dough
3- Rub into long strips Then divide it into equal mini dough
4- Make it to a spherical shape
Let it ferment to twice its size
5- Heat the oil to 150 degrees Celsius
6- Put them one by one into the pot Continuously turning over low heat Let it be evenly heated
7- Fry until golden brown on the surface.

● PANCAKE

INGREDIENTS

500g of plain flour

Five grams of salt and five grams of yeast
three eggs
500g of warm water

Instructions
1- In a deep bowl, combine plain flour, salt, yeast, egg, and warm water.
2- Add to batter and stir.
3- Give it a full hour to ferment until it doubles in size.
4-To get rid of bubbles, stir.
5- Grease the frying pan and preheat it.
6- After adding the batter, level it out.
7- Fry over low heat until cooked through and browned on both sides.

● LOW CALORIE

INGREDIENTS

shredded green beans

Add the carrots, shredded.
Two eggs with salt
Turmeric
Flour

Instructions

1- Wash them first.

2- Place them all in a sanitized bowl.
3- Well combine and let marinate for five minutes.
4- Remove any moisture by pressing.
5- Add the egg, a teaspoon of flour, and season with salt and pepper.
6- Mix in an even manner.
7- Apply oil to the pot with a brush.
8- After adding the batter, level it out.
9- Fry until both sides are golden brown.
 ● FRIED PLANTAIN

INSTRUCTIONS

1- Peel and slice plantains.

2- Heat a pan and add oil to it once it has heated.
3- Place the sliced plantain in the oil.
4- Fry for about 5 minutes until golden brown, then turn and fry the other side.

● POTATO PANCAKE

INSTRUCTIONS

1- Mash the cooked potatoes.

2- Combine ham, carrots, scallions, salt, light soy sauce, and pancake mix powder (or plain
powder).
3- Knead into a dough.
4-Take a bit and press it into a cake form.
5- Spray a little oil into the pot and steadily fry over low heat until golden brown on both sides.
 ● CHICKEN SALAD WITH BREAD

INSTRUCTIONS

Boiled chicken
1/2 cup chopped capsicum.
½ cup chopped carrots
Cabbage.
Lattuse
3–4 tablespoons mayonnaise
2–3 tablespoons cream
1 teaspoon black pepper.
½ teaspoon salt.

Instructions

In a clean bowl, combine chopped boiled chicken, chopped capsicum, chopped carrot, chopped
cabbage, and chopped lettuce. Add the boiled egg, mayonnaise, and cream. Mix well.

Take one slice of bread and spread the mixture over it, then cover it with another slice.
Enjoy.
LUNCH

● BASMATI RICE

Preparation for chicken fried rice

1- Wash rice with enough water and soak for 20 mins, and drain off and cook in 4 cups of water.
When the rice is cooked drain it into colander. They must be firm and almost cooked but not
mushy, cover and rest for a while.

2- In a small bowl add the veggies and garlic. You can also use green chilies for extra heat, stir
them in 1 teaspoon soya sauce, and 1 teaspoon rice vinegar keep this aside.

3- Make sure chicken is cut into bite-sized pieces add pepper, salt, and 2 tablespoons egg
white. Instead of egg, you can also add 3/4 tablespoon corn starch or corn flour. Mix this up
well.
How to prepare chicken fried rice

4- pour 1.5 tablespoon oil into a hot pan, when the oil is hot, add the chicken, and stir fry for 3 to
4 mins stirring often, if the egg sticks in your pan, scrape off with the spatula.

5- Check if the chicken is cooked at this stage. Mine gets done in under 4 minutes. push the
chicken to one side in the pan, then beat the remaining egg and pour it.

6- Scramble it and fry until the egg is cooked through yet soft. Do not overcook. Pour it into the
plate.

7- Add another half tablespoon of oil and fry the garlic on the highest flame.

8- Add spring onion whites, chilies if you want, and bell peppers, and stir fry for 1 to 2 mins.

9- then add the rice, prepare soya sauce, soya vinegar, and pepper, you can add your favorite
sauces. Stir fry for a minute.

10- Add the chicken and the egg. Taste and add salt or sauce at this stage.

11- then fry until they turn hot, add spring onion greens.

Serve chicken fried rice

● WHITE RICE AND BEANS

INSTRUCTIONS

2 cups of rice
½ cup of beans

Instructions
1- First, remove the dirt-stones and rotten beans.
2-To wash the beans, pour in clean water.
3- Turn up your cooker to high heat.
4- Place your pot on the cooker.
5- Add water to the pot.
6- Add the cleaned beans and salt to the pot.
7- Allow to simmer for about 20 minutes.
8- Adding more water.
9- Then wash the rice and pour it into the beans, along with a small amount of oil.
10- Cook until the rice and beans are tender enough to your liking.

● FRIED RICE

INGREDIENTS

Four cups of rice.

Five cups of sliced cabbage.
2 cups of sliced carrots.
2 cups sliced green beans.
Half a cup of peas.
1 cup sliced green pepper.
Cow Liver (300g).
2 kg of chicken.
Vegetable oil. {200ml}
1 cup chopped onions.
2 Tablespoons curry powder (coloring spice).
Add salt and pepper to taste.

1- Boil chicken and liver with spices (salt, onion, thyme, curry, powdered ginger, garlic).

Allow the meat to simmer for ten to fifteen minutes before picking it out and deep-frying. Make
sure to conserve the stock (meat water).

2- Chop cabbage, green beans, carrot, and liver and place in a broad tray as seen in the video
below or image above.
This is a simple operation; I usually use simply a knife, a chopping board, or a tray.

(1) chopped cow liver, (2) chicken stock (meat water), and (3) green peas. Chopped
cabbage(4), diced carrot(5), green beans(6), and sweet corn(7).

Remove the white center seeds from the green pepper, then slice and set aside.

3- Parboil 4 cups of rice and cook with half of the meat stock and 2 cups of water until 70%
done.

Examine the rice closely. It doesn't have to be too soft or too harsh; just about there.

How to Cook Fried Rice

1- Set your cooking pot to heat, let it dry, and then add in about 200ml of vegetable oil.

Note: It is preferable to use the same oil you used to fry the meat (only if you fried the meats);
you can reduce it to 200ml.
2- Heat and whisk in sliced onions for 1-2 minutes.

3- Add diced carrots and green beans (any can be added first).

Add the chopped liver and sweet corn, and mix.

Meat stock (water from the meat) should be added next, followed by ground pepper (optional), a
teaspoon of salt, and one seasoning cube. Stir and taste; add more salt if necessary.

Add the green peas.

4- Stir for 1-2 minutes, then add the cabbage and curry powder. (Curry is a yellowish spice that
gives fried rice its yellowish tint; add and stir until the desired color is achieved.)

You'd have a yellowish combination that was often too spicy; don't worry, the rice would balance
the flavors.

If you like the taste, add the green pepper and stir.

Add the almost-done rice and toss everything together. Cover the saucepan and let it boil for 5-
7 minutes.

Here's how you create fried rice.

You could alternatively grill the chicken.

 ● COLESLAW

INGREDIENTS
1 medium cabbage.
4 Carrots
1 Cucumber
3 eggs
1 onion
Mayonnaise
1 teaspoon of black pepper (optional)
One teaspoon of sugar (optional)

INSTRUCTIONS

In a clean pot, boil your eggs and slice them into little pieces.
Slice your cabbage into little pieces, wash it, and set it aside.
Wash your carrot and cut it into little pieces. Also, wash your cucumber and onion and cut them
into bits.
In a clean bowl, combine chopped cabbage, carrots, cucumber, eggs, and onion, then add the
mayonnaise and toss well to blend. Enjoy

● Tumeric fried rice with chicken

INGREDIENTS

3 cups basmati rice, 2 carrots.

1 bell pepper.
15 pieces of green beans.
Two fresh tomatoes.
1 medium onion.
1 green onion.
1 tablespoon turmeric powder.
1/2 teaspoon garlic paste.
1/2 teaspoon ginger.
1 Scotch Bonnet pepper.
3 tablespoons of butter.
One-quarter chicken
1/8 cup chicken broth.
Add salt and cubes to taste.
For the chicken.
One-quarter chicken
1 teaspoon of curry powder.
1/2 teaspoon thyme.
1/2 teaspoon ginger-garlic paste
1/4 cup water.
1/8 tsp black and white pepper.
Oil for frying
Salt and cubes.
Direction
For the chicken.
1- Use a gas stove or a barbecue to burn off your chicken's little or leftover feathers.
2- Wash, rinse, and place in a pot. - Add ingredients (curry powder, thyme, ginger, garlic, black
and white pepper, salt, and cubes) and steam for 10 minutes.
3- Add the water and simmer for a further 5 minutes.
4- Strain the chicken from the soup and save it for later use.
5- In a frying pan, preheat the oil.
6- Once warm, add your chicken and cook till golden brown. Remove.
Direction
To make turmeric rice, combine washed rice, water, and turmeric powder in a saucepan.
7- Parboil rice and set aside (color will change from white to yellow).
8- In a saute pan, add butter and sauté onions till golden brown.
9- Add the sliced tomatoes and cook for 5 minutes.
10- Next, add your sliced vegetables (carrots, green beans, and bell peppers) and sauté for
another 5 minutes.
11- Turn off the heat for the vegetables.
12- In another saute pan, heat the butter and begin to cook the vegetables and grains.
13- Stir continuously for 5 minutes, then cover with aluminum foil and a pan lid to trap steam.
(The rice cooks nicely with steam and little water, allowing the rice to retain its original long
grain.)
14- Add 1/8 of the chicken broth and simmer for another 5 minutes.
15- When ready, add the green onion and stir.

● JALOP RICE

INGREDIENTS

2 cups white rice.

Two chunks of fresh tomato
2 peppers
1 large onion
1 tablespoon curry
1 teaspoon thyme.
Vegetable oil as required.
Beef meat as required.
Spices

Instructions

1- Wash the beef flesh thoroughly.

In a pot, combine beef, thyme, salt, and diced onion. Cook until the meat is tender, then take it
from the saucepan and put aside.
2- Blend the tomato, red bell pepper, onion, and garlic until smooth.
Heat to medium-high. In another pot, puree the tomato mixture and cook until reduced by half.
3- Add oil as needed and cook the sauce for 8 minutes.
4- Then, pour in enough water to bring it to a boil, then wash and place the rice inside.
5- Add salt, thyme, curry powder, spice, and meat.
Stir evenly.
Cover the saucepan securely and cook until the rice is soft.

● VEGETABLE SPAGHETTI
INGREDIENTS

1 pound pasta.
1 tablespoon of extra-virgin olive oil.
To prepare, mince 2 garlic cloves, slice 2 zucchini, chop 1 carrot, and thinly slice 1 red onion.
1 tablespoon tomato paste.
1 can (28 oz.) chopped tomatoes
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes.
Kosher salt.
Freshly ground black pepper.
Sliced basil for garnish.
Freshly grated Parmesan for garnish

Instructions

1- Cook spaghetti according to the package directions. Drain spaghetti and reserve 1 cup of the
pasta water.
2- Heat oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1
minute. Add the onion and carrot and simmer for 5 minutes, or until tender. Stir in the tomato
paste, then add the diced tomatoes. Season with Italian seasoning, red pepper, salt, and
pepper. Simmer for 10 minutes.
3- Toss spaghetti with ½ cup water in skillet. To bring the sauce together, add as much pasta
water as needed.
 ● VEGETABLE SAUCE

INGREDIENTS

2 sliced tomatoes, 1 sliced big onion, and 1 spice cube.

1/2 teaspoon curry powder.
½ teaspoon of thyme.
A dash of oregano.
Chilli pepper to taste.
Ingredients: 1 sliced red pepper, 1 sliced green pepper, 1 large onion, sliced carrots, sliced
cabbage, and 1/2 cup vegetable oil for frying.
200g chopped steaming beef.
Salt to taste.

Instructions

1- Place a pan on the heat and add the onions.

2- Fry the steamed beef and tomatoes on low heat for approximately 5 minutes.
3- Pour the other vegetables and stir fry.
Add spices and salt.
Serve as desired.

● TOMATO STEW

INGREDIENTS

2kg goat meat, or any other meat of your choice.

1500 mL ground tomatoes.
Ground fresh red pepper.
One large bunch of chopped onions.
Add a teaspoon of ground nutmeg and one teaspoon each of curry and thyme.
Half a teaspoon of ground ginger
Half tsp ground garlic and curry leaves.
400 mL vegetable oil.
Three stock cubes.
Add salt to taste.
One teaspoon of meat seasoning spice

Instructions

1- First, wash the meat and parboil it with stock cubes, 1/2 teaspoon salt, a teaspoon each of
curry and thyme, and 1/2 cup chopped onions.

2- Then, wash the tomatoes, fresh peppers, and onion, and mix them until smooth. Set aside.

3- Slice the onion and set aside.

In addition, you can utilize meat stock (water from meat) for the main dish.

Place your pot over heat.

Add 400 ml of vegetable oil, then add the ground tomatoes/pepper and cook (stirring
occasionally to prevent scorching).

Fry until the tomatoes boil in the oil alone. Then transfer the precooked meat and stock.

One teaspoon each of the spices curry, ginger, and garlic. Stir

Allow to cook for 11 minutes.

Salt test.
 ● VEGETABLE SALAD

INGREDIENTS

Medium-sized cabbage
Four medium-sized carrots and two cups of chopped green beans.
1/2 cup peas (optional)
Four cooked eggs.
1 cup of baked beans.
2 large cucumber salad cream (Heinz or BAMA mayonnaise)

How to Prepare Salad

1- Wash and cut the carrots, green beans, and cucumbers and place in separate bowls.

2- Slice the lettuce leaves and cabbage in a separate tray, then cook the four eggs.

3- Add the carrot, green beans, and peas to a small pot of boiling water and cook for 3-4
minutes on low heat to soften them somewhat. Pour them into a colander. And set aside in a
basin.

4- Wash the cabbage in cold water rather than warm water, and then slice the lettuce.

5- Add cabbage to the new clean tray, followed by lettuce, green beans, peas, and carrots, all in
one area. Finally, add the salad cream and toss evenly.

Then slice the egg and place it on top of the salad. For decorating.
 ● PEPPER CHICKEN

INGREDIENTS

1 pound chicken
2 Onion
4 Garlic
Salt, black pepper, and stock cube.
rosemary, curry powder, and thyme
2 red bell peppers.
1/2 green bell pepper, cut.
Three tomatoes.
2 Scotch bonnet oil

Instructions: Cook chicken.

1- Set your pot on the stove with regular high heat to boil, then add
Season chicken with salt, spice powder, black pepper, curry, and thyme. Boil for thirty minutes.
2- Separate chicken from soup, and cook a turkey in vegetable oil.

Prepare Pepper Sauce.

Blend Fry an onion, two garlic cloves, three tomatoes, one scotch bonnet, and two red bell
peppers in a little vegetable oil until darkened. Season with a one-stock cube.
Pour the chicken into the sauce and toss until it is uniformly coated. Cook for five minutes.
Garnish the meal with diced green peppers.
Serve and enjoy.
 ● GRILLED CHICKEN

INGREDIENTS

350 grams of chicken

1/2 cup hanging curd.
1/2 teaspoon of ginger paste.
1/2 teaspoon of garlic paste.
1/2 teaspoon of red chili powder.
1/4 teaspoon of coriander powder.
1/4 teaspoon of cumin powder.
Add 1/4 teaspoon powdered black pepper, salt to taste, and 1 teaspoon garam masala powder.
2 teaspoons virgin olive oil

How to Make Grilled Chicken

1- Wash the chicken pieces.

To make this simple chicken meal, wash and puncture the chicken pieces with a fork. In a large
bowl, mix the hanging curd, ginger paste, garlic paste, olive oil, red chili powder, coriander
powder, cumin powder, black pepper, salt, and garam masala. Stir all of the ingredients together
until fully combined.

2- Grill to perfection and serve hot!

Now, add the chicken pieces and evenly distribute the masala mixture. Cover and chill for at
least 8 hours, or up to 24 hours. Once complete, preheat the oven to 190 degrees Celsius.
Remove the chicken from the marinade and lay it on a grill tray. Grill them for an hour, flipping
every 30 minutes to ensure that both sides cook equally. Check if the chicken is thoroughly
done by removing one piece and cutting it with a knife. Serve hot with salad or dip.

● SEMOLINA

INGREDIENTS

15 minutes
Three servings.
Ingredients: 600g semolina flour, 600g water, and a little more water.

Cooking Instructions

1- Turn on your cooker, add a pot, and fill it with water.

2- Bring water to a boil, then pour it into a basin with semo and stir evenly.
- Pour the semo mixture into boiling water and stir until thickened.
Allow to cook for 3 minutes.
3- Add remaining semo and mix with a wooden spatula until fully combined and smooth. Cover
and cook for 2-3 minutes.
Set to low heat.

4- Remove from heat. Wrap in clean, fresh nylon.

Unwrap and eat with the soup of your choice.

● ALKUBUS
INGREDIENTS

2 cups flour or wheat flour.

2 teaspoons dry active yeast.
A pinch of salt.
1 cup of warm water.

Instructions

In a bowl, combine the yeast and warm water and let stand until bubbles form, which indicates
how active the yeast is.
In a separate dish, combine the flour and salt. Pour the yeast mixture into the flour bowl and stir
thoroughly.
Cover and let stand in a warm location for 30 minutes. After 30 minutes, bring it out.
Now begin scooping the mixture into nylon bags, and for this recipe, I split the batter into four
equal parts, each with one nylon bag (I used white nylon leather bags), as shown in the
packaging.
Boil some water in a kettle, then drop the batter-containing nylon leather bags into it.
Cook over medium heat.
When a knife/toothpick comes out, clean, it's done.
Serve with your preferred sauce, stew, or other accompaniment.

● MASA

INGREDIENTS

3 cups white rice.

1 cup all-purpose flour.
1 tablespoon of baking powder.
1 tablespoon of instant yeast
Ingredients: 1 tablespoon salt, 1 tablespoon sugar, and medium fresh white onions.
Two fresh garlic
Cooking oil

Instructions

1- Wash and combine white rice until soft. Add salt, sugar, instant yeast, onion slices, and a cup
of water. Mix thoroughly until the batter is fluffy and slightly thickened.
2- Cover the mixture and keep it in a hot place for about 40 minutes. Then, get your masa pan
and place it on your cooker heat for 2 minutes. Add cooking oil to all the pan holes and add the
batter mixture. Allow it to cook for a few minutes, then turn it back and add more cooking oil.
Then remove your masa from the pan. Is finished.

SOUPS

● AGUSHI SOUP

INGREDIENTS

Agushi or pumpkin seeds

Tomato and pepper mixture
Seasoning
Spices of Choice
Meat of Choice
Ugu or pumpkin leaves
Instructions

1- Wash and cook the meat, then season with thyme and cubes.
2- In a clean pot, heat palm and/or vegetable oil. Add blended onions, tomato, and pepper. Fry
till oil comes out.
3- Add agushi and cook till oil is released. Adjust with water as needed.
4- Add spice cubes and powder, cover, and simmer for 10-20 minutes, depending on the
amount of water. Finally, add the ugu leaf.
5- Simmer for 2 minutes until done.
Enjoy it with any swallow or rice.

● OGBONO SOUP

INGREDIENTS

1 cup blended Ogbono or wild mango seeds.

Ingredients: 4 cups beef or chicken stock, meat tripe, cowhide, or your preferred fish.
1 cup of stockfish Salt to taste.
Two stock cubes.
1/2 tablespoon red chili flakes or cayenne pepper
1 Tbsp ground crayfish Ugwu kale or collard greens.
3/4 Cup of Periwinkle
1/3 cup palm oil.

Instructions

Firstly Cut the beef, rinse, and place it in a pot. Season with salt and bullion powder (or stock
cubes). Add the diced onion and the red chili flakes. Allow to boil for 20-30 minutes, depending
on how soft you want the beef.
When the meat is almost done, add the stockfish and simmer for 5 minutes, until soft.
Blend the Ogbono seeds and add them to the boiling pork. Make sure you have enough liquid in
the pot. To start, you'll need around four cups of stock. Stir well until the Ogbono is completely
dissolved in the stock.
Stir in the periwinkles, crayfish, and Palm Oil and simmer for an additional 5 minutes.
Now reduce the heat and add your leafy greens. Allow to simmer for another 2-3 minutes.
Serve with your favorite swallows, such as Eba, Amala, Pounded Yam, and the like. ENJOY!
 ● MIYAN TAUSHE

INGREDIENTS

2 cups pumpkin or squash, peeled and diced

2 cups peanut butter.
1 small onion, chopped.
1–2 teaspoons paprika
1-2 scotch bonnet peppers chopped (modified to taste)
1 tablespoon palm oil is optional.
1 tbsp locust beans (Dawadawa)
Adjust salt according to taste.
Water adjusts to taste.
Spinach

Use an immersion blender to mash the pumpkin until the soup is smooth and creamy. If the
mixture is too thick, add more water.

Instructions

Mix in the paprika and diced scotch bonnet peppers. Adjust the spice level to your liking.
Season the soup with salt and simmer for an additional 5-10 minutes.

Wash and boil the chopped spinach until wilted.

Taste the soup and adjust the seasoning as needed. Serve hot and enjoy your Miyan Taushe.

Snacks
 ● CAKE

INGREDIENTS

1 egg white.
2 teaspoons sugar.
2 tablespoons butter, melted
1 teaspoon vanilla, a full teaspoon
1/4 cup flour.
1/4 heaping teaspoon of baking powder.
A pinch of salt.
1 1/2 tablespoons milk.

Instructions

Preheat the oven to 350 degrees. Line a muffin tray with two liners.

In a mixing basin, combine the egg whites and sugar. Pour in the vanilla and melted butter,
stirring until combined. Add the flour, baking powder, and salt, and whisk until smooth. Stir in the
milk. Divide the batter equally between two cupcake liners.

Bake at 350 degrees for 10-12 minutes, or until the cake is set. Allow it to cool completely, then
frost as desired. I used some leftovers.
 ● CHIN CHIN

INGREDIENTS

3 1/2 cups 440g of flour

Ingredients: 3/4 cup sugar, 1/2 teaspoon salt, 1/4 teaspoon baking powder.
1 teaspoon grated nutmeg.
Ingredients: 1 teaspoon grated lime zest, 1/4 cup or 4 tablespoons margarine or butter.
One huge egg.
Add 3/4 cup milk and oil for frying.

Instructions

Using a mixer or by hand, combine the dry ingredients: flour, baking powder, salt, and sugar.

Mix in the butter until thoroughly combined with the flour.

Add milk and egg to the mixture. Continue mixing until you have made a sticky dough ball.

Place the dough ball on a floured surface and knead, adding additional flour as needed, until the
dough is smooth, elastic, even in color, and no longer sticky. Chin-chin can be sliced into a
variety of shapes and sizes.

Add oil (approximately 3 inches thick) to a hot skillet/saucepan or my all-time favorite Dutch
oven on medium heat.

Fry in heated oil until golden. Remove from the oil, drain, and serve.
 ● SAUSAGE ROLLS

INGREDIENTS

For the dough.

250gr Flour
1 teaspoon baking powder.
100g margarine or butter
Add 1/4 teaspoon salt and cool water as needed.
Two medium-sized eggs (one for the dough and the other to coat the rolls)

For the sausage roll filling.

Ingredients: 150g of minced or ground sausage meat, ½ teaspoon black pepper.

½ teaspoon ground nutmeg.
1/2 teaspoon of curry and thyme.
Add a pinch of seasoning cube or powder.

Instructions

First, grind the sausage meat. Combine nutmeg, black pepper, and crumbled stock
cube/powder. Mix carefully to include all of the spices. Set aside.
In a mixing basin, combine the flour, baking powder, and salt. Mix thoroughly, then add the egg
and the margarine or melted butter. Rub the margarine into the flour thoroughly; continue to
combine until the mixture resembles breadcrumbs.
Now, gradually add water until you have a non-sticky, smooth dough.
Break one egg, whisk it, and set it aside.
Grease or line a baking tray and set aside.
Knead the dough on a lightly floured table for 5 minutes.
Cut a small piece of dough and flatten it with a rolling pin. Then cut the dough into a rectangular
shape, lay some seasoned sausage meat on it, and fold it.
Cut the rolled dough into two or more equal pieces (depending on the length of sausage you
desire). Place the sausages in the greased/lined dish, and repeat with the remaining dough.
Bake the sausage rolls at 170º C/375 F for 35 minutes, or until gently browned.
 ● EGG ROLLS

INGREDIENTS

2 cups flour.
6 eggs boiled.
One beaten egg.
6 tablespoons milk.
3 teaspoons butter
1 teaspoon baking powder.
1/2 teaspoon nutmeg.
1/4 teaspoon cinnamon.
1/2 teaspoon vanilla extract.
1/4 cup sugar.
1/4 teaspoon salt.
Water

Instructions

In a clean basin, combine milk, sugar, salt, nutmeg, cinnamon, and baking powder.

Add butter and stir thoroughly.

Add the egg, vanilla, and water, mixing until the dough is smooth.

Cover the dough and leave to rest for 15 minutes.

Boil and peel the egg.

Get the dough and knead again.

Roll out and cut it to equal size.

Flatten the dough and add the egg.

Wrap it up and form it into a circular shape.

Heat oil over medium heat and cook until golden brown.
Enjoy.

DRINKS
 ● Berry smoothie with almond milk.

INGREDIENTS

4 Strawberries Hulled
1/2 cup raspberries.
1/2 cup blueberries.
1/2 cup Greek vanilla yogurt.
1/2 cup unsweetened vanilla almond milk.
1 tbsp chia seeds, optional
1 tbsp sunflower seeds, optional
1 tablespoon flaxseed (optional)

First, wash all of the berries. Soak the berries in 4 cups of water for 2-3 minutes. Drain the
water, and the berries are now ready for use.

Instructions

1- Mix the strawberries, raspberries, blueberries, yogurt, and milk. Blend.

2- Mix in the chia seeds, sunflower seeds, and flaxseed. Blend.

3- Add the ice and blend until well combined.

4- Pour the smoothie into cups and top with strawberries, blueberries, or blackberries.
Recipe Notes:
If you prefer a thinner or thicker smoothie, adjust the amount of ice used accordingly.

● Berry and Coconut Smoothie

INGREDIENTS

Ingredients: 200ml (¾ cup) coconut water and 75ml (¼ cup) coconut milk.
One frozen banana.
5 strawberries, fresh or frozen.
10 raspberries, fresh or frozen.

Instructions

Put all of the ingredients in a blender and blend until smooth. Drink immediately or refrigerate for
up to 12 hours. Shake it before drinking.
 ● Chocolate Banana Smoothie.

INGREDIENTS

200 mL milk (cow, almond, etc.)

1 banana.
2 tablespoons oats.
1 teaspoon cocoa.
4–6 ice cubes

Instructions

Place all of the ingredients in a blender and blend until smooth. You can adjust the amount of
milk in the smoothie to your desired thickness. Drink immediately or store in the fridge for up to
12 hours. Shake it up before you drink.

● ZOBO

INGREDIENTS

3 cups of ZOBO
1 ginger flavor
1 teaspoon of cloves
4 liters of water

Instructions

Remove any unneeded

items from zobo obo. Simply pour water and wash, then put in a cooking saucepan and bring it
to a boil.

Add ginger and cloves, you can grind these in a blender before adding.

Allow to cook for 14 minutes.

Allow it to cool somewhat, then add the pineapple flavor and sugar as needed.

● ORANGE JUICE

INGREDIENTS

two oranges
mint leaves
one lemon juice
1 fresh ginger
an ice cube
and sugar

INSTRUCTIONS

SIice your orange, then in a clean blender, combine the orange slices, one large ginger, mint
leaves, and lemon juice. Blend for a few minutes, then pour the contents into your cup, add
sugar and ice cubes, and stir. Garnish with one lemon slice and mint leaf.

● CUCUMBER DRINK

INGREDIENTS

2 medium cucumbers.
Peel 2 fresh gingers
an ice cube.
Some mint
3 Lemon Juice
Add sugar to taste.

INSTRUCTIONS
Wash the cucumber and cut it into small pieces, then peel and cut the ginger, throw them into a
clean blender with little water, and blend until smooth. Serve.
Stir in the lemon juice and sugar, then add the ice cubes. Enjoy

● FRUIT SALAD

INGREDIENTS

Banana
Paw paw
Watermelon
Pineapple Orange
Milk
Sugar

INSTRUCTIONS

Remove the seeds from your watermelon and dice it similarly to a banana, paw paw, pineapple,
or orange.

Add them to your bowl and add milk and sugar as needed.

● WATERMELON DRINK

INGREDIENTS

Watermelon
ice cubes
Sugar and milk are optional.

INSTRUCTIONS

Peel and chop the watermelon into chunks; place in a clean blender and process until smooth.

Pour it into a cup, then add milk, sugar to taste, and an ice cube.