Mango Syllabub

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Nothing major, just another way a mango junkie is expressing her love for mango

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Recipe

Ingredients

•    Condensed milk

•    *Coconut milk

•    Mango Juice/Smoothie

•    Heavy Whipping Cream

•    Lemon  juice

•    *Rum

•    Vanilla extract

Note:
*optional items

Procedure

Spoon them into cup in this order

Bottom layer
Condensed milk and Coconut milk mix

Middle Layer
Mango Juice / Smoothie

Top Layer

Whipping Cream topped with a wild berry!
Add a dash of lemon or some *rum to the heavy cream while whipping. Add some vanilla extract.  Let it rest in a fridge for about 30 minutes be putting on the mango.

Leave in the freezer for 30 mins – 1 hr to set. That’s all, simple dessert

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PaniPopo; Coconut Bread Buns

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This bread is so dear, I tell ya. Bless the south Pacific Islands for gifting the world this bread. Not even sure where the bread is original to, Samoa, Hawai  or the Rhodes Islands. I really don’t care. I love it. I discovered this bread a little over a year ago, after Phisayo Ade shared the recipe. Ever since I’ve been hooked.

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Recipe

Ingredients

•   1 cup milk

•   1/3 cup white sugar

•   1/3 cup butter

•   1 tablespoon active dry yeast

•    4 cups all-purpose flour

•   1/2 teaspoon salt

•    2 eggs

•    2 tablespoons coconut oil

•   1 1/4 Cup Coconut Milk

Procedure

–   First activate your yeast, by adding yeast and about a pinch of sugar to 1/8 cup warm water. The water should be about 110° – 115 °. Leave it to sit for about 10 minutes. The yeast would being to froth if it is active. If it doesn’t froth,  it is not active.

–   Combine the milk, sugar and melted butter and oil.

–   In a large bowl, sift together the flour and salt.

–   Mix in the eggs, oil and the yeast, and butter mixture.

–   Mix until dough pulls away from the sides of the bowl.

–   Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes.

–   Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat.

–   Cover and let stand in a warm place until double in size, about 1 hour or more .

–   Punch down dough and divide into 8 – 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side.

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–   Let dough rise for 45 – 40 mins minutes, or until almost double.

–   Preheat oven to 350 degrees F .

–   Pour Coconut milk over the risen bread buns. And sprinkle some granulated sugar over the top of the bread

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–   Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.

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Enjoy with your favourite soup,  tea or just butter. Tastes great when it is till warm.

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Soft fluffy and very delicious.

Creamy Surf Soup (Fisherman’s Soup)

The secret is out! I love seafood!! When Le Hubs and I were courting, he told me he believed he was allergic to seafood. The reasons he gave for believing so were quite vague. He’d eat fish and meals cooked with dried and smoked shrimps/prawns et al and he won’t react, it didn’t take long for me to realise it was just his mind because he didn’t particularly like what seafood except fish looked like. Needless to say, this right here is his favourite seafood soup, served with bread rolls. Last Night I served with Pani Poopo a Samoan Coconut Bread!

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This is soooooooo easy to make! !

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Recipe

Ingredients

•   1 kg  Fish (personal  preference Cod or Hake)

•   1 Kg Jumbo Prawns  (shelled and devined) •   Periwinkle *out of shell(le hubs is not a fan so I substituted with Snails)

•   Snails

•   Crabs

•   Calamari

•   1 Can Evaporated Milk

•   Seasoning Cubes

•   1/8 Cup Flour

•   20 g Butter

•   *1 tbsp vegetable oil

•   1 medium sized Onions

•   Stock (from the boiled fish)

•   4 Yellow Scotch Bonnet pepper (Milled) * You can use red but I love the heat and the flavour of this.  If you live in Nigeria, the igbo women who sell soup ingredients know it as fresh Cameroon pepper. If you live abroad you’d find yellow habenero pepper, please use only one, that pepper packs on too much heat for you to use more than 1

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Procedure

–   Make sure all your sea food and snail is properly washed and cleaned.

–   Season, boil, snail and fish. Debone and flake the fish

–   Chop onions

–   Melt butter in a pot on fire, add a liitle oil to prevent the butter from burning. If using margarine you don’t need oil.

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–   Add chopped onions and fry not to colour,  add flour to it and stir to make a white roux. (white roux is a mixture created by cooking flour and butter as a thickening agent).

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–   Remove roux from fire and pour hot  stock in it, making sure it does not form lumps, add more stock or water if too thick. If it forms lumps you can remove and sieve.

–   Put back on fire, allow to simmer for 10 mins when removing the scum then season  with salt, seasoning cubes, pepper and  evaporated milk

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–   Add snail, and all your seafood, leave to simmer for about 15mins and add flaked fish. Turn off the heat. Serve hot soup with bread rolls.

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Tres Leches Cake

About a week ago I played host to 3 of my cousins who came for a brief visit to Nigeria. They requested Banga Soup and so I was pretty sure i had the main course covered. One of them had had small chops the week before and she couldn’t stop raving about it, so after church on Sunday,  we bought Small chops and Asun from one of the food vendors. The day before I was thinking of what to make for desserts, one of the girls I learnt is an amazing baker, so I knew if I was to make a cake, it would be something she would love. I certainly didn’t want to over do it. I wanted to do something simple yet delicious and perfect for dessert.

So gbam  I went for Tres Leches.

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Tres Leches is a Sponge Cake that is made up of 4 types of milk, though it literally translates as 3 Milk Cake. Most recipes I saw use Whole Milk but I substituted it with coconut milk.

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Recipe

For the Cake (makes an 8″ cake)

•   1 Cup  Cake flour

•   5 Eggs (Separate Yolks from Whites)  

•   1/2  Cups Granulated White Sugar

•   1/8 Cup Granulated White Sugar 

•   2 tsp baking Powder

•   1/4  tsp Salt

•   1/4 Cup Melted Butter 

•   2  tbsp coconut oil

•   2 tbsp  Milk

•   2 tsp Vanilla Extract

Milk Mix and frosting

•   1 Can  sweetened condensed milk (about 14 oz or 400 ml)

•   1 1/4 cup Coconut  milk (250 ml)

•   1/2 cup evaporated milk (125ml)

•   1 tbsp vanilla extract

•   1 1/2 cups Heavy Whipping Cream

•   1/2 cup icing sugar.

Procedure

–   Grease and flour a 8 x 12 inch pan.

–   Preheat the oven to 350 degrees F (175 degrees C).

–   Separate 5 eggs, and beat the egg whites in a large mixing bowl and add 1/8 cup Sugar.  Beat till medium peaks and set aside.

–   Beat the egg yolks together with the rest sugar till pale yellow. Stir in the 1 teaspoon vanilla. Add melted butter and oil

–   Sift the flour and salt and baking powder together, and stir it into the egg yolk mixture, alternating with the milk as you stir it in.

–   Fold in the egg white into the mixture carefully. ( to do this, you use a spatula and careful stir in from bottom to the top in a folding motion.)

–   Pour the batter into the prepared pan. Bake the cake for 20 minutes, or until done.

–   Poke the cake severally with a fork and  leave the cake to cool completely .

–   Blend the sweetened condensed milk, evaporated milk, coconut milk, and 1 tablespoon vanilla. Pour this mixture over the cooled cake. Leave it in the fridge over night or at least five hours.

To make Frosting

Whip the heavy cream with icing sugar and a teaspoon of vanilla extract till stiff peaks. Frost the cake top with your favorite toppings.

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Almond Milk

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Since I made Almond Milk for the first time, I fell in love with it and I’ve made it several more times. In compliance with my diet routines I have had it more frequently in the last few days.

If you are on a diet, here are some of the dietary benefits of Almond Milk

Almond milk is a beneficial addition to a diet geared toward weight loss or weight management.   Almond milk is also high in fiber.
A glass of almond milk contains nearly one gram of fiber per 8oz. serving, and fiber is important for healthy digestion.

Plain, original almond milk provides only 60 to 70 calories per cup, and it’s:

Low in protein, providing only 1 to 2 g per cup,

Low in fat 2.5 g

Has 0 g saturated fat

Only 8 g carbohydrates
(culled from thescienceofeating.com)

Recipe

Ingredients

•    Almonds (untoasted, unsalted)

•     *Dates (or Honey)to sweeten  (optional)

•    Vanilla extract 

•    Water

Procedure

–    Soak dried unsalted Almonds for 8 – 12 hours or over night.

* If you are using dates,  soak and pit the dates you need about 1/4 cup dates to 1 cup almond.

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Rinse Almonds and blend. If you are using dates,  blend  with dates and water in a blender till smooth. Add vanilla extract.

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Use a cheese cloth or muslin cloth to seive it and collect the milk in a clean bowl. 

You can serve chilled,

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Make a milk shake with it…

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It tastes delicious with cereal

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Obe Ewedu (Ewedu Soup)

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Ewedu Soup is popularly eaten by the Yoruba people of the South Western Part of Nigeria. Slimy is not a nice word to use to describe Ewedu Soup so we call it draw soup because of the way it stretches. The taste is amazing and it pairs well with red stew and and gbegiri. Any Buka worth it’s salt in Ibadan, Oyo State, would make the biggest portion of its sales from Amala and Ewedu.

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Amongst Yoruba people, one of the first solids a baby is introduced to is Amala and Ewedu. Ewedu helps the starchy solid slide easily down the baby’s throat. It is also a great way to add other nourishing goodness in the meal for the baby to eat e.g Mashed Mackerel,  Crayfish , liver , locust beans… etc.

**  For those who live outside Nigeria, these  are other names for Ewedu and you might find them in the frozen goods section in your African or Asian store. Jute Leaves, West  Africa Sorrel, Jam leaf, Krin-Krin, Saluyot, Rau day, Jew Mallow, Melokhia, Meloukhia, Mulukhiyah, Mulukhiyya, Malukhiyah

Recipe
(Serves 8 – 10)

Ingredients

•   200g Ewedu Leaves

•    1 (4 cups)litre water

•    1/2 tsp Kaun (edible potash)

•    2 tbsp Iru (locust beans)

•    1 bouillon Cube (Knorr)

•    Salt to taste

•    *optional Crayfish, flaked mackerel, egusi powder.

Procedure

–    Pick the leaves off the stem of the Ewedu and rinse thoroughly to get rid of sand.

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–    Place a pot on heat, add water and the Kaun.

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–    As the water starts the heat, the Kaun dissolves and froths like this. Add the Ewedu and cook till tender.

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–    To check for the tenderness of the Ewedu , use a spoon to scoop a leaf and use your thumb to press it. It should break apart with little pressure applied.

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Now add your Iru, cook for about a minute longer, turn off the heat and pulverize your Ewedu.

* As shown in the picture below, there are two popular variants of iru sold in the market, Woro (left)  and Pete(right). Woro is whole fermented locust beans while Pete is the Mashed fermented Locust beans. Use which ever one you prefer.

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–    Traditionally a short broom called Ijabe is use to beat the Ewedu to tiny bits to complete the cooking.  Ijabe is not any broom used in the house converted to use for cooking. It is made for the purpose of cooking.  I haven’t use an Ijabe in more than 5 years. I bought this for the purpose of this post. I use a blender .

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–   This is how  an Ijabe is used. The Broom is moved up and down in continuous swifts motion this all the leaves are completely broken up.

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* If like me you are not crazy about ijabe please use your blender but not without allowing the Ewedu to cool down first.

–    Once done, return to low heat, add bouillon cube and salt.  Cook for about 3 minutes and turn off the heat.

When you use an Ijabe this is the consistency you end up with.

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When you use a blender, this is the consistency you end up with.

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