Fablast Online Kitchen

Hello Everyone, Fablast Cuisine has started her Online Food Services, We ll be providing Delicious homemade food for our Busy Clients in Lagos.

 Are you a busy wife or mum, a bachelor...Are you too busy that you cant make your home cooked meals because of your job, are you too tired to cook after a long day and you want to eat fresh home made food specially made for you? Then we have got you covered.. Fablast Cuisine is here to take the stress off you...Let's do the cooking for you.

 Order for the pot of food of your choice.

Soup (Efo riro, Egusi, Edikaikang, Afang, Orha, Stew Etc. )

Staple food ( Jollof rice, fried rice, Coconut rice, Native rice, Porridge, Ebiripo, ifokore Etc.)

Pepper soup of your choice, Nkowbi, Isi Ewu, barbecue and lots more....

 Our Cuisine is at Ikorodu, For your Home, Office Lunch, Corporate Events,  House parties & Outdoor events Contact us at  Fablast Cuisine to place your order and we get your meals delivered to your doorstep.

At Fablast Cuisine We use fresh ingredients and we deliver quality Services... You won't regret  every kobo spent... A trial will make you refer us to your colleagues.

For more info Call or send a text to
08054637107, 08083527334, 08185759122, 08136243990
Email: Fablastconcepts@gmail.com

Blog: fablastcuisine.blogspot.com

Detailed Recipe On How To Make Ogbono With Okoro Soup

Hello Everyone, I'm sharing with you a well detailed recipe on how to cook Ogbono with okro soup. I will upload pictures of the steps involved in making the soup when its ready, but for now follow read and follow the steps, am sure it will help

Cheers...

Recipe

Grinded Ogbono
Grinded Okro
Palm oil
Grinded pepper
Crayfish
Ponmo
Shrimps
Dryfish
Stock Fish
Cooked Beef
Stock water gotten from cooking the Beef
Sliced Onions
Stock Cube
Sliced ugwu
Salt

Cooking Method

1. If you have not cooked the beef, season it with seasoning cubes, onions, and little water, leave to cook till its soft. Set d stock gotten from cooking  the beef aside.

2. Soak the dryfish and stockfish in hot water to soften it and remove any dirt in it.

3. In a clean cooking pot, heat up the palmoil (do not bleach the palmoil) for few seconds under low heat, pour in the blended Ogbono and stir continuously for few minutes like 10 mins ( remember you are doing this under very low heat to avoid it from getting burnt)

4. Add the stock gotten from cooking the beef into the fried Ogbono and stir very well until you get the consistency you needed.

5. Add the crayfish, shrimps, ponmo, assorted meat and any type of meat you are using, and stir together, add water if the soup is too thick, taste to check if the taste is okay.

6. Add the okro and stir together till well blended, add water if its necessary.

7. If you don't like okro you can skip step 6.

8. Add the washed sliced ugwu, stir for few mins, check the taste, add salt and stock cube if needed.  Let it simmer for a minute. Then its ready.



I hope you enjoyed this recipe, if you do drop your messages it encourages us to do more, you can also request for recipes of your choice to be posted.



For enquiries, or request, contact us on the contacts below.

Phone No: 08185759122, 08054637107, 08136243990.

Email: fablastconcepts@gmail.com

Facebook page: Fablast Cuisine

Recipe Of The Week..... Cripsy Creamed Doughnut...

Cripsy Creamed Doughnut

Today i will be sharing with you a well detailed recipe on how you can make a homemade doughnut. Read through the recipe and the methods, it might not be useful to you as a man, but your wife or sister will thank you if you share with them, and as a wife or mother try make this for your kids its really yummy....
Lets get started....

Recipe

3 Tsp.  active dry yeast

1/4 cup warm water

11/2 cups lukewarm milk

 1/2 cup sugar

1 Tsp salt
2 Large Eggs

1/3 cup Margarine

5 cups all-purpose flour

Vegetable oil for frying

Doughnut Glaze

1/3 cup butter

2 cups Icing sugar

11/2 Tsp vanilla

4 Tbsp hot water

Method

1. Pour the warm water in a big bowl enough to mix the ingredients

2. Sprinkle the yeast over the warm water, and let it stand for 5 minutes, or until foamy.

3. Add  the milk, sugar, salt, eggs, margarine, and 2 cups  out of 5cups of the sieved flour.

4. Mix for a few minutes at low speed with a hand mixer or stirring with a wooden spoon.

5. Beat in the remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. the dough should be soft and elastic.

6. Pour the dough on a flour dusted table and Knead for about 5 minutes, or until smooth and elastic. the dough should be soft.

7.Place the dough into a greased (buttered) bowl, and cover with a kitchen towel or cling flim.  Keep in a warm place to rise until double for 1hour.

8. Dough is ready if you touch it, and the indention remains. Deflate the dough by punching the surface of the dough gently.

9. Turn the dough out onto a floured surface, Re knead gently and gently roll out to 1/2 inch thickness.

10. Cut with a floured doughnut cutter or a round cutter of about 21/2" wide, and use a smaller cutter to cut the middle.

11. Place the doughnut cuts in a floured pan, cover lightly with a kitchen towel or oil sprayed cling film and let it sit out to rise again until double for another 20mins.

12. Heat oil in a deep-fryer, Pot or large heavy fry pan. When the oil is hot reduce the heat to low and Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface, fry doughnuts on each side for 40s to 1min or until golden brown.

13. Remove from hot oil, to drain on a wire rack. Then place in a paper towel

Doughnut Glaze

1. Melt butter in a saucepan over medium heat.

2. Add Icing sugar and stir

3. Add Vanilla and stir until smooth.

4. Remove from heat, and stir in hot water one tablespoon at a time until the icing is  thin, but not watery. Set aside.

5. Dip  a side of the doughnut into the glaze while still hot, Then into the sprinkles or chopped nut and set onto wire racks.

Yummy.....

If you find this recipe useful, Encourage us by sharing this recipe. You can also request for any recipe of your choice To be shared on our blog or pages. if you are the busy type  you can order for any pot of food of your choice, snacks, small chops etc...

For more details Reach Fablast Cuisine on the Info below;

08054637107, 08083527334, 08185759122, 08136243990

Whatapp: 08136243990

Facebook: facebook.com/fablastcuisine

Web: fablastcuisine.blogspot.com

Recipe Of The Week..... Cripsy Creamed Doughnut...

Cripsy Creamed Doughnut

Today i will be sharing with you a well detailed recipe on how you can make a homemade doughnut. Read through the recipe and the methods, it might not be useful to you as a man, but your wife or sister will thank you if you share with them, and as a wife or mother try make this for your kids its really yummy....
Lets get started....

Recipe

3 Tsp.  active dry yeast

1/4 cup warm water

11/2 cups lukewarm milk

 1/2 cup sugar

1 Tsp salt
2 Large Eggs

1/3 cup Margarine

5 cups all-purpose flour

Vegetable oil for frying

Doughnut Glaze

1/3 cup butter

2 cups Icing sugar

11/2 Tsp vanilla

4 Tbsp hot water

Method

1. Pour the warm water in a big bowl enough to mix the ingredients

2. Sprinkle the yeast over the warm water, and let it stand for 5 minutes, or until foamy.

3. Add  the milk, sugar, salt, eggs, margarine, and 2 cups  out of 5cups of the sieved flour.

4. Mix for a few minutes at low speed with a hand mixer or stirring with a wooden spoon.

5. Beat in the remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. the dough should be soft and elastic.

6. Pour the dough on a flour dusted table and Knead for about 5 minutes, or until smooth and elastic. the dough should be soft.

7.Place the dough into a greased (buttered) bowl, and cover with a kitchen towel or cling flim.  Keep in a warm place to rise until double for 1hour.

8. Dough is ready if you touch it, and the indention remains. Deflate the dough by punching the surface of the dough gently.

9. Turn the dough out onto a floured surface, Re knead gently and gently roll out to 1/2 inch thickness.

10. Cut with a floured doughnut cutter or a round cutter of about 21/2" wide, and use a smaller cutter to cut the middle.

11. Place the doughnut cuts in a floured pan, cover lightly with a kitchen towel or oil sprayed cling film and let it sit out to rise again until double for another 20mins.

12. Heat oil in a deep-fryer, Pot or large heavy fry pan. When the oil is hot reduce the heat to low and Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface, fry doughnuts on each side for 40s to 1min or until golden brown.

13. Remove from hot oil, to drain on a wire rack. Then place in a paper towel

Doughnut Glaze

1. Melt butter in a saucepan over medium heat.

2. Add Icing sugar and stir

3. Add Vanilla and stir until smooth.

4. Remove from heat, and stir in hot water one tablespoon at a time until the icing is  thin, but not watery. Set aside.

5. Dip  a side of the doughnut into the glaze while still hot, Then into the sprinkles or chopped nut and set onto wire racks.

Yummy.....

If you find this recipe useful, Encourage us by sharing this recipe. You can also request for any recipe of your choice To be shared on our blog or pages. if you are the busy type  you can order for any pot of food of your choice, snacks, small chops etc...

For more details Reach Fablast Cuisine on the Info below;

08054637107, 08083527334, 08185759122, 08136243990

Whatapp: 08136243990

Facebook: facebook.com/fablastcuisine

Web: fablastcuisine.blogspot.com

Learn 2 Well Detailed Methods Of Cooking Fried Rice

Nigerian Fried Rice is one of the most popular rice recipes in Nigeria. It is a favorite dish that you will always find in parties,it is also a delicacy that can't be missed in Naija homes during festive periods. Luckily its Easter period, you can cook it for your family and friends. I Will be Sharing the two methods that i know you can cook it with, Sit back, take your pen an write.

Ingredients 6-8 people

4 cups of rice
2 cups of diced Carrot (Scrape before dicing)
2 cups Green beans
1/2 cupGreen Pea
1 cup of diced Green pepper
300g Liver
1.5kg Meat (chicken, beef, turkey or goat meat)
150ml Vegetable oil
1 cup of sliced Onions
1/2 Cup Sweet Corn
1/2 cup diced spring onions
2 Tablespoon Curry powder
Salt
Ginger and garlic
Sliced Rodo ( remove the seed, dice to finger shape)

Things To Do Before Preparing The Fried Rice

1.  If you are using raw green peas, boil for few mins and drain off water and set aside, if using tin peas drain the water in the peas wash and set aside

2.  Scrape the carrot and dice into cubes, boil for few mins drain and set aside.

3.  Drain the water in the sweet corn.

4.  Boil the Liver and dice into cubes

5.  Remove the seed in the green pepper and dice into cubes, Dice the spring onions too.

6.  Remove the seeds in the red pepper (ata rodo) and dice into finger shapes

7.  Wash the meat, squeeze in the water from the grated ginger, add the garlic, seasoning cubes and mix together, add water to the level of the content of the pot, boil till its done. Sieve the stock gotten from cooking the meat into a bowl and set aside, fry the meat or grill it.
FIRST METHOD

1.  Wash the Rice in salt water, drain in a sieve.

2.  Fry the liver drain off excess oil and set aside, fry all the vegetables (carrot,green beans, peas, sweet corn, spring onions) too drain off excess oil and set aside

3.  In a clean big pot, Pour in the groundnut oil, add the chopped onions and stir fry, Add the curri, and the crushed seasoning cubes and stir well

4.  Add the washed drained rice and start stiring till its well fried


5.  Add the sieved stock gotten from cooking the meat into the fried rice, add more water if necessary, cover the pot and let it cook, avoid adding too much water so that you dont over cook the rice.

6. When you are okay with the texture of the rice, pour in the fried liver and the fried vegetables, and the sliced red pepper, stir together with a wooden spoon. Leave for few mins and put off the gas its ready.

SECOND METHOD

1.  Parboil the rice, rinse in cold water to stop the cooking process, put in a sieve to drain off the water.

2.  Pour the stock gotten from cooking the meat through a sieve, and pour into the pot, place on fire and bring to boil, add curri and salt

3.  Pour in the parboiled rice, the water level should be slightly less than the rice level, at most it should be the level of the rice, this is to ensure the rice does not overcook and its well cooked by the time the water dries up. Cover the pot and leave to cook over medium heat

4.  When the water dries up check the texture of the rice, it must not be too strong nor too soft, it must separate from each other. Pour into a casserole or a flat pot to cool down quickly. If let in the pot used to cook the rice it will continue cooking, and it will stick together

5.  Divide the vegetables into equal part as that of the rice you can fry at once, so that you don't over crowd the frying pan.

6.  pour a small amount of vegetable oil into a frying pan, when the oil is hot, add one part of the chopped onions, curri and stir for 10s, add 1part of the liver and keep stiring for a min, add 1 part of the vegetables and stir

7.  Add 1 part of the rice and red pepper, add salt and seasoing cube if needed. Stir together till it has mixed together.

8.  Transfer into a dry pot. Repeat the process for the remaining batches of rice.

Note; Fried rice can go bad very fast, to avoid this, spread the fried rice to cool down before pouring into your cooler

Tips To Become A Better Cook....

This is exclusicely fo my naija women/ladies, like i would always say the best way to a man's heart is through his stomach, read through this article, increase your knowledge to be a better cook.

ADD TO WHAT YOU ALREADY KNOW; Always increase your cooking knowledge by searching the web for new recipes, read through them, even if its a recipe for a meal you think you are perfect on, remember there is always something new to learn.

 TIMING; This is one of the top tips on becoming a better cook, this is because you may know all the ingredients needed to cook a meal, but if you get the timing wrong, all money and time spent is wasted. Knowing the right time to add certain ingredients goes along way to making your food taste better.

ORGANISATION; Before you start cooking, you must organize all the ingredients and set them aside, this is so, that once any item is needed you just add it into the pot, rather than hurriedly washing and adding it when needed, this may make you forget an important ingredient hereby spoiling the dish. Always plan ahead.

ATTENTION TO DETAILS; Know when to use high heat, low heat and medium heat.

CONCENTRATE ON WHAT YOU WANA COOK; Avoid distraction to avoid burnt, overcooked or undercooked meals.

BE ADVENTROUS IN THE KITCHEN; Try new recipes and have great fun while cooking

HAVE THE BASIC KITCHEN TOOLS

OFTEN DOES IT; The more you cook, The more you learn new and better ways of cooking.

Fablast Cuisine

How To Prepare Orha Soup..... Easy Method..

INGREDIENTS For ORHA SOUP

Orha Leaf

Uziza Leaf

Stock Fish

Dry Fish

Meat

Ponmo

Arshi grinded with crayfish (soup thickner) or cocoyam

Palm oil

Seasoning cube

Ogiri

Scent Pepper

Things To Do Before Preparing The Soup

I. Mix the Arshi and pepper together.

ii. Slice the orha leaves and the uziza leaves with your hand without the stick inside.

iii. Wash the sliced leaes together.

Cooking Method.

1. Wash the meat, season it and put on fire boil for awhile.

2. Add the stock fish and enough water to cook the soup.

3. Add the ponmo and dry fish 

4. Add the palmoil and let it boil for awhile.

5. pour in the mixed arshi and pepper inside and stir well.

6. Add the ogiri and mix it well. If the soup is too thick add more water

7. If you are okay with the texture of the soup, add the washed uziza and orha leaves.

8. Taste to check if the seasoning is to taste, if not add seasoning cube and salt to taste.

It is ready.

Note: I do not like to use cocoyam as my soup thickner, this is because if you are not very careful you can have lumps in your soup. I prefer to use Arshi.

How to Prepare Egusi Soup (Mama Igbo way)

I know many of my readers love to eat fufu, eba, pounded yam with Egusi soup in the igbo woman's canteen close to you because of the delicious taste of the Egusi soup and the sweet aroma. follow this recipe and i bet u will cook the soup perfectly. Let's get started.             Ingredients

                                                                                                                                                            Little Water Leaves (Sliced)

Little Bitter Leaves (sliced)

Ugu leave (pumpkin leaves)

(Egusi, Scent Pepper, Orsu, Crayfish) Grind them together

Stock fish

Dry fish

Beef

Ponmo (sliced)

little red pepper ( grinded) optional

Seasoning cubes

Things to do before cooking the soup.

1. Grind the Egusi, Scent pepper, Orsu and crayfish together in a dry mill.

2. Wash and slice the vegetables separately.

3. Debone the dry fish and soak in water for 30mins, 

4. Season and boil the meat and the stock fish and dry fish, that is if the dry fish is very tough. Set aside the water used in boiling the meat, dry fish and stock fish.

Cooking Method.

1. Pour the palm oil in the big pot to be used and set on fire,  add the sliced water leaves and bitter leaves and the grinded egusi into the pot on fire And start stirring frequently on low heat. Keep frying till the egusi start sticking to the bottom of the pot.

2. Pour the hot stock gotten from meat, stock fish etc little by little while stirring together. when you have exhausted the stock and the soup is still too thick add more water.

3. Add the ponmo, stock fish, dryfish, beef and the grinded rodo(if using). Stir together. Leave to cook for awhile. 

4. Add the seasoning cubes and salt to taste

5. Add the sliced  ugu leaves.

6. Taste to see if it needs any of salt, seasoning cube or pepper, add if necessary, if its okay then its ready.

Yummy...

Try this and let me know how it taste.

Cheers. 

For enquiries or to request for any recipe of your choice Contact  Fablast Cuisine.

Phone no: 08083527334, 08054637107, 08185759122, 08136243990.

Email: Fablastconcepts@gmail.com 

Fablastcuisine.blogspot.com                                              

Fablast Cuisine..... Order for pot of food of your choice..

Fablast Cuisine...
Are you too busy that you cant make your home cooked meals because of your job, are you too tired to cook after a long day and you want to eat fresh home made food specially made for you? Then we have got you covered.. Fablast Cuisine is here to take the stress off you...Let's do the cooking for you.

 Order for the pot of food of your choice.
Soup (Efo riro, Egusi, Edikaikang, Afang, Orha, and lots more)

Staple food ( Jollof rice, fried rice, Coconut rice and lots more)

Pepper soup of your choice, Nkowbi, Isi Ewu, barbecue and lots more....

For your home, Office Lunch, house parties & Outdoor events Contact Fablast Cuisine to place your order and we get your meals delivered to your doorstep.
To place your order or for more enquiries;
Call or send a text to
08054637107, 08083527334, 08185759122, 08136243990

Send us an email: fablastconcepts@gmail.com

FLUFFY PANCAKES

FLUFFY PANCAKES

Do you have kids? If yes this recipe is for you, if you are a man you can send the recipe to your wife to make for your kids. Get busy this weekend making fluffy pancakes for your family... Its easy to make and very yummy.. Am sure the kids will like it... Let's get started....

RECIPE
4 Cups flour
6 Big Eggs( separate the egg yolks from the whites)
6-7 chili pepper(sliced)
I Medium onions(sliced)
1/2 cup sugar
2 cup water
2 Teaspoon baking powder
1 teaspoon salt
10 tableapoon butter
8 - 10 heaped  powdered milk
I teaspoon vanilla flavor
Vegetable Oil for frying
2 cups liquid milk

Note; if you will be using liquid milk do not use water and powdered milk again

PREPARATION

1. Sieve the flour into a bowl, add the baking powder, salt and  sugar and mix together

2. Pour the margarine into a saucepan and place on your cooker, melt the butter on low heat, leave to cool down and set aside

3. Break the eggs into a bowl, remember to separate the yolks from the egg white, use a whisk or fork to whisk the egg white and yolk set them aside

4. If using the powdered milk, mix the milk and water in a big bowl, mix till smooth and creamy,  add the mixed yolks and vanilla flavor and mix till creamy. If using liquid milk just add the egg yolks and vanilla and mix till its creamy.

5. Pour the melted margarine into the milk mixture and mix well

6. Add the flour mixture into the milk butter mixture and mix till together till smooth and creamy

7. Add the egg white into the mixture gently and mix till well incorporated, add the sliced onions and the chili pepper and mix together.

8. Heat up a small pan, add a teaspoon of vegetable oil and spread evenly.

9. Using a ladle ( a ladle is equal to 1 1/2 cooking spoon) pour batter into the middle of the pan, allow to flow to flow to the side of the pan, this will make it form a perfect round pancake,  leave it to cook under low heat till u notice it is done,  this should take 1-2 mins.

10. Flip to the other side like u would do when making an omelette with a flat spoon. Leave for 1mins, it is ready.

Repeat the process with the rest of the batter.


If you enjoy this recipe let us know so that we can post more well detailed recipes, if there is any recipe you would want us to share, contact us and  we will share it. please make sure you try it this weekend or when you are free . #Cheers#

Fablast Cuisine
Tel; 08185759122, 08136243990, 08053637107

Email; fablastconcepts@gmail.com

FB: fablast Cuisine

www. Fablastcuisine.blogspot.com

Thanks

CRISPY FRIED CHICKEN (KFC Way)

Holiday Recipe....

CRISPY FRIED CHICKEN (KFC Way)

Ingredients

 *Chicken (Soft Chicken)
*Black Pepper
*White pepper
*Seasoning Cubes
*Salt
*Flour
*Eggs 2-3
*Cornflakes or kellogs
*Vegetable Oil
*Cayenne / dried pepper ( Ata gingun)

 Things to do before frying

i. Cut the soft chicken into desired size, wash it and place in a big bowl.

ii. Spice the chicken with the seasoning cubes, salt and black pepper, rub the spices into the chicken with your hands and cover the bowl, leave it to marinate for 5 to 6 hours or overnight.

iii. Pour the Cornflakes into a thick nylon and crush gently with a rolling pin, if u don't have a rolling pin use a mineral or wine bottle, please do not over grind.

iv.  Pour the crushed cornflakes into a bowl, add black pepper, white Pepper, cayenne dried pepper (ata gingun) and mix together thoroughly.

v. In another bowl sieve in your flour and set aside

vi.break the eggs into a bowl and whisk very well
Then you are ready to fry the Chicken

Frying Method

1. If you are not using soft chicken, I mean if you are using the normal hard chicken, at this point pour the marinated chicken into a pot and boil for a few minutes to de-blood the chicken.

2. Pour enough vegetable oil into a deep pot for deep frying.

3. Take one of the chicken and dip into the sieved flour to coat the chicken.

4. Dip the flour coated chicken into the whisked eggs, make sure the chicken is egg washed nicely( the egg must touch all the part of the chicken)

5. Dip into the bowl of the cornflakes mix, and press the cornflakes generously on the chicken to coverv every part of the chicken

6. Repeat the procedure for the remaining chicken parts and deep fry in the hot oil under low heat for 10- 15 mins.

7. Drain out the excess oil on the fried chicken with a paper towel.

8. Alternatively sprinkle little oil on the chicken and place over your grill in the oven and bake for 30 - 40mins

If you enjoy this recipe let us know so that we can post more well detailed recipes and please make sure you try it this weekend. #Cheers#

Fablast Cuisine
Tel; 08185759122, 08136243990, 08053637107.
Email; fablastconcepts@gmail.com
FB: fablast Cuisine
www. Fablastcuisine.blogspot.com

Thanks

Full Detailed Recipe on How to prepare Meat Balls

This week's recipe
Meat Balls
Recipe

500g Minced meat
1medium size ginger
1 clove garlic
1/2 teaspoon curri
I/4 teaspoon thyme
Salt to taste
2 Seasoning Cubes
2 Eggs
1 cup flour
Red pepper (ata food)
Enough vegetable oil for deep frying

Things to do
i. Peel d ginger and grate it into a bowl
ii. Peel d garlic and grate it into another bowl
iii. Remove all the seeds in the pepper and wash it, grate it into another bowl
iv. Dice the Onions into a bowl.

Cooking Method.
1. Wash the minced meat and place in a bowl
2. Squeeze in the water from the ginger, throw away the shaft.
3. Add the grated garlic and the diced onions
4. Add the curri, thyme, salt and seasoning cubes and mix well.
5. Add the grated pepper and mix well till well incorporated
6. Break in the egg and mix very well
7. Add the flour in bit and mix till you get a consistency you can roll
8. Cut little portion, roll in your palm to form a ball
9. Roll d meat ball in flour and fry in deep hot oil under low heat till golden brown
Serve as a refreshment or alongside your favorite dish.... Yummy

Note: you can use fish or chicken, all you need do is to remove the bones in the fish or chicken and grate it with your hand blender or grater, season it as you will do for the meat ball and fry...

Cooking made simple....For more recipes contact fablast Cuisine...

Tel:08185759122, 08136243990

Email: Fablastconcepts@gmail.com

Fablastcuisine.blogspot.com

FULL DETAILED RECIPE ON HOW TO PREPARE JOLLOF RICE

How to Prepare Jollof Rice
Ingredients
Raw Rice
Red Pepper(Rodo)
Plum Tomatoes
Red Bell Pepper(tatashe)
Onions
Curry
Thyme
Seasoning cubes
Tin tomatoes
Groundnut oil
Beef/Chicken
Ginger
Garlic

Things to do
i. Grate d ginger into a bowl, grate d garlic into another bowl and slice the onions
ii. Wash the meat, pour into a pot, add the seasoning cubes, little curry and thyme, add the grated garlic,add d sliced onions squeeze in the water from the grated ginger and mix together... Add little water to the level of d meat in d pot and place on fire when it is boiling add salt to taste..
iii. When it is done, sieve the water from the meat into a clean bowl and set aside. Fry the meat
iv. Wash all d peppers, add onions and blend it smooth
v. Wash the rice in a salt water, drain and set aside in a sieve.

Cooking Method
1. Place a big clean pot on fire
2. Pour in the groundnut oil... Leave for some minutes to heat up
3.pour in the sliced onions and stir fry
4. Pour in the tin tomatoes and continue frying till the tin tomatoes is well fried
5. Add your curry and thyme and stir fry
6. Add the blended pepper, stir together, cover the pot and leave to fry for awhile.
7. Pour in the water used in cooking the meat.
8. Add Seasoning cube
salt to taste
9.when it is well fried ... pour in your meat, stir for awhile and remove them into a neat pot
10. Add enough water to cook d rice and stir well
11. When it is boiled, add the washed rice
12. Check to see if it is done, if not add little water, when it is done, stir together with a turning stick (omorogun)
13.put off the heat At this point you can add diced carrot, slice tomatoes, washed drained sweet corn and onions to garnish. Stir together off fire....
It is ready
If you enjoy today's recipe you can request for any recipe of your choice..
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Cheers

Full Detailed Recipe on How To Prepare Starch (itsekiri/Urobo Delicacy)

STARCH

We are going the local way Today. I remember when I was young and my daddy took us to my hometown (Odogbolu) for Christmas.... I saw an old woman eating this yellow starch and I was like what is this and she said her native food, I was so surprised because I have not seen that type of food before, been an inquisitive kid I asked what part of odogbolu and she said she is from itsekiri not from Odogbolu, she said she only resides in odogbolu. I have also seen my urobo friends eating this food, the difference Between urobo & itsekiri starch is that Urobo prefers their starch texture hard while Itsekiris' prefers theirs soft. Its very easy to prepare.

Recipe
500g Starch
800-1000ml water
2 Tablespoons Palm oil

Method
1. Place the starch in a steel pot or a non stick fry pan, and add the water to it.800ml for hard Consistency and 1000ml for soft consistency.
2. Dissolve the starch in the water till well blended
3. Add the 2 Tablespoons of palm oil to the Starch solution
4. Mix with a Wooden spatula (omorogun) to make it evenly mixed ensure there is no lumps underneath
5. Place the pan over medium heat and stir continuously in a direction.
6. It starts forming as it cooks, stir continuously till its well cooked. If the consistency is to hard you can add little water and stir continuously as you cook.
7. It is ready, Serve with Banga Soup or Ogbono Soup..
Yummy.....
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Well Detailed Recipe on How to Make Zobo drink

Recipe for the week....
Zobo Drink
RECIPE ( 10 litres of zobo drink)

* 4 derica cups of dry zobo leaves
* 2 gloves of garlic
* 2 pieces of ginger
* 2 big ripe pineapples
* 11 litres water
* orange, lemon, lime, sweetner ( to garnish)
Things to do before preparing the Zobo Drink.....
1. Wash the zobo leaves in cold water, this is because the leaves are always very dusty... don't worry the flavors won't go away in d process
2. Peel and cut the pineapples into tiny pieces, u can also add the peels of the pineapple while cooking but you must wash it very well before you do if not do not add the peels... set it aside
3. peel and cut the ginger and garlic into tiny pieces and set aside.
Cooking Direction
1. pour the washed zobo leaves in a big deep pot.
2. Add the Pineapples, add the pineapple peels if you like...
3. Pour the water, let it boil for 5 - 10 mins
4. Pour in the ginger and garlic, add more water if needed and continue boiling for 30 - 40 mins so that the Zobo leaves and the pineapple will be Completely Soft and tender
5. When you are sure the leaves Nd pineapple re soft, turn off the heat and set aside to cool down completely....
6. pour through a sieve, squeeze out the juice from d leaves and pineapple in the sieve.
7 pour the juice through a tiny surface sieve to remove in it, pour through a new chivon cloth to remove the smallest particle...
8. pour them into plastics or bottles, use bottle water plastics if u have them.
9. keep it in the freezer to get cool, it is better served when it is very chilled..
garnish with the orange, lemon or lime and sweetner to serve.
Fablast Cuisine....