Ounje

Moinmoin

March 8, 2017April 23, 2017OunjeLeave a comment

Happy International Women’s Day.

I have a five year old son and I am raising him by God’s grace to be the best version of the man God has destined him to be. He loves to cook with me in the kitchen and I encourage him. We made this meal together and even made a video tutorial on How to wrap moinmoin in leaves.

I found a very inspiring post on Facebook that underscores the reason why I’m raising my son this way.

Read Excerpt below

“I’m Worried About Our Sons” By Funke Egbemode.

Today, I am worried about our sons, today’s young men. I am truly worried and every mother should pause, take a closer look at her sons and daughters and answer this question: are you empowering your son for the journey ahead of him? Answer truthfully, after all you are alone and you don’t have to let anybody hear you…

I think Nigerian mothers have not done well raising future husbands and fathers. Let’s admit it, we have not scored above average, that is if we achieved average at all…

Take a closer look at your beautiful daughter and your handsome six-footer son. Who is better prepared for the task ahead? I know some of us had realised this and have done better than others but most Nigerian mothers need to buckle up. Our sons are not what they should be and we cannot have the society, the country we desire when we put unprepared men and overgrown boys in positions of authority….

It does not matter if women produce the next president and Central Bank Governor and 20 state governors, the achievement of Nigerian women and indeed women world over will continue to be marred if all we do is churn out half-baked and ill-equipped fathers and husbands. We cannot have a great society with just great women and less than good fathers and husbands…

We’ve got to pay more attention to the quality of sons we are raising. Are we teaching them the right values? Have you sat your boys down and told them only impotent men beat their wives? Have you told your sons a man is not man if he cannot provide for his wife and children, that the ‘dangling modifier’ in between his legs is not really what proves his manhood in his home? …

Since this year’s theme for International Women’s Day is ‘Inspiring Change’, let us change the way we have brought up our boys. Let us teach them the skills that will protect their manhood beyond using the right condoms. (First published in 2015)

Culled from Facebook

Recipe

(Serves 8 – 10 persons)

3 Cups peeled Beans (Honey Beans/ Oloyin)
1 cup Vegetable oil
1/2 Cup Crayfish
1 or 1 1/2 cup Stock (Fish/Beef/Chicken stock)
4 Hard Boiled Eggs (chopped)
500g Mackerel; boiled and Flaked
1 onion
8 (or more) Jalapeño (Bawa) Pepper or Tatashe
2 Bouillon Cubes (Any season cubes of your choice e.g knorr) *or to taste
Salt (to taste)

Procedure

Blend Beans with pepper and onions to a smooth paste

Blended paste

(Ensure not make the paste too runny by adding too much water while blending about 500ml – 750 ml of water should be sufficient for blending this quantity of beans)

*Tip* don’t ever add tomatoes to your beans paste, the acidity in the tomatoes will not allow you paste to set when it is cooked

In mixing bowl, stir the paste well for at least one minute, then add your oil and stir thoroughly until the oil is properly incorporated. Then add your salt, crushed bouillon cubes and mix thoroughly till well incorporated.

Then add in the flaked fish and chopped eggs and mix.

Scoop into your leaves. * I have a preference for wrapping moinmoin in leaves as it is not only tastier in leaves, it is healthier. Cooking your food in polythene bags allows harmful chemicals to seep into your food*. I have a made a video tutorial on HOW TO WRAP MOINMOIN IN LEAVES click the hyperlink to watch.

https://facebook.com/story.php?story_fbid=1235014743280473&id=613368625445091

*You can cook your moinmoin in ramekins

Add about a cup or two of water to a pot, (preferably a steaming pot) if you don’t have a steaming pot, you can place the stalks you cut off from your leaves at the base of the pot as a barrier between the water and the wrapped moinmoin . Place the wrapped moinmoin on the barrier, cover the pot, you can cover it with more leaves to trap steam , cook on medium heat for at least 20 – 25 mins.

Your moinmoin is cooked when the paste sets and it’s cooked all the way though.

Ebiripo

February 24, 2017OunjeLeave a comment

I made Ebiripo today and I shared pictures on my Facebook wall, I had even written that I was channeling my imaginary Ijebu side, little did I know I did indeed have Ijebu Remo roots, royal roots as a matter of fact, LOL! My dad saw my post and sent me this message on WhatsApp.

Dad: “Labake you made Ebiripo. You don’t know what you’re reminding the Bolumoles of. It used to be brought for the family from Sagamu, the native home of my father’s mother.”

“Baskets of Ebiripo wrapped in banana leaves. You brought back my childhood memory”.

“That food is native to Remo people of Ogun State. Not very popular amongst the Yorubas”.

“I’m surprised that you’re eating. Who taught you to eat it?”

Me: The things I have learnt to eat in my quest for food, they are plenty

Dad: “You know my father’s mum was from the Royal family of Sagamu and her only son my Dad were treated with great respect.”

And that is how I found out I have an Ijebu side!

I’ve been meaning to try my hands on making Ebiripo, so I reach out to a friend Funmilayo Ademoye and she showed me how incredibly easy it was to make. It’s so easy.

Typically Ebiripo is eaten with Egusi soup, or pepper sauce, but it is acceptable to eat it with any soup of your choice.
I made mine with Smoked Fish Pepper Sauce and it was legit delicious!
How to make Ebiripo

Cocoyam
Salt (to taste)
Moinmoin leaves (to wrap the Cocoyam paste)

*I didn’t include the measurements as you can make work with whatever quantity works for you.

Procedure

Peel and cut the Cocoyam
Grate or blend into a paste.

Peeled and cut Cocoyam, Cocoyam paste

Add salt to taste and mix well.
Place a pot on medium heat, if you have a steaming pot you can use it or place a barrier at the base of the pot, locally the stalks on the moinmoin leaves is placed inside the pot at the base before adding a little way.
Scoop the paste into the leaves and wrap. Place the wrapped leaves in a pot and steam till it is cooked

Serve with your soup of choice.

To make the pepper sauce, I used the recipe I use for making sauce for Ekuru.I only added Smoked Cod fish (panla), Smoked Tilapia (Bonga fish), powdered crayfish.

You can learn how to make the sauce here: Sauce

Ikokore / Ifokore

February 23, 2017Ounje1 Comment

An Ijebu pottage delicacy made with grated Wateryam. Typically it is eaten with Eba (cold eba preferrably)

I’ve been craving Ikokore for weeks but I’ve been unable to cook because I’ve been convalescent. Now that I’m back on my feet, I cooked the first thing I’ve been craving. Ikokore Ijebu. I have a staff who is Ijebu, she ate it with left over Eba from the previous day. I’m yet to try that though.

This Ikokore is “Ikokore elemi meje” (Ikokore with Seven Lives). A joke we crack when there is a lot of protein going on in a dish. I only cook small portions of Ikokore because neither my husband nor my son eat it, I cook just enough to share with my Ijebu staff, my help, and any other person. I eat very small portions.
Recipe

(Serves 3)

Ingredients

5 slices Wateryam
1/2 cup Palm oil
1 cup blended pepper mix (tatashe/bawa/jalepeno pepper + Atarodo/Scotch bonnet + Onions, Ratio 4:1:1)
2 cups rich stock
Assorted Meats (about 100g or 1.5cups) (beef, offals, ponmo, cow foot)
2 Medium sized smoked tilapia (shredded)
1/2 Cup Shredded Stock fish
1 small smoked catfish (shredded)
1/4 cup powdered crayfish
Salt to taste
2 Bouillon Cubes (eg Knorr)

Procedure

Using the small grit of your grater, grate your slices of yam. If you have a food processor you can use the similar attachment on your processor to grate the yam.

A tuber of water yam, slices of water yam, the grater used to grate the yams, grated yam.

Shredded Bonga Fish (smoked tilapia), shredded stock fish, powdered crayfish, blended pepper mix, smoked catfish, assorted meats

If you don’t have your stock ready, boil your meats, season with salt, seasoning cubes and one onion. Cook till done.

Then add your pepper blend, and palm oil, allow it cook for ten minutes then add the all the fish and crayfish. If you had your stock ready, cook pepper first with palm oil, then add the stock, fish and meat. Taste for seasoning.

When all these are well incorporated, spoon the grated Wateryam in small portions into the broth. If the fluid is too little add some more water and allow it to cook till the yam is well cooked. Stir with a wooden spoon or ladle.

Your Ikokore should be ready within 10 minutes of adding the grated Wateryam and cooking on medium heat.

Ugba Salad

FeaturedLeave a comment

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This recipe is courtesy of an amazing lady i met on facebook, Ngozi Ogwuegbu Nnopuechi. She made the “awesomest” Ugba Salad for a hangout some time back and she was kind enough to share her recipe with me when i asked her. This is a shout out to her. I sent her a picture of my first attempt below.

This was my first try in 2015. Ngozi was quick to commend me.

It was so hard to photograph this, with all the lighting issues i had then

Recipe
2 Cups Ugba,

3 Uziza leaves sliced thinly ,

4 Utazi leaves sliced thinly,

1/2 tsp Powdered Crayfish ,

Ehuru (2 seeds ground finely),

1 tsp Potash,

1/4 cup Palm Oil,

Salt (to taste)

Pepper (to taste preferably cayenne pepper)

*Stockfish (optional)

*Garden Eggs optional

Procedure

Soak your stockfish in hot water until the fish is tender. Rinse your ugba thoroughly , some people prefer to wash it with warm water and salt.
To make the base, heat up your palm oil in a pot or wok. Dissolve the potash in 1 tbsp Water. Pour the dissolved potash into your heated oil. The oil will froth and cuddle, turn down the heat and stir well.
Once base is done add Ehuru it has a strong aroma and salt
Add the Stockfish, Ugba and then pepper crayfish seasoning
Add the thinly sliced Uziza leaf and utazi leaf and you’re done

You can serve with smoked fish or fried fish. I experimented with dodo (Fried Plantian) and it was absolutely delicious.

20170829_165053_wm — Ugba Salad with Fried Plantains, an amazing discovery!!

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Fried Chicken in Vegetable Gravy

December 24, 2016December 24, 2016OunjeLeave a comment

Christmas Eve lunch.

The initial plan was to make a simple gravvy using the stock I had from cooking all the chickens my husband brought from the farm yesterday. Then I remembered I had some vegetables that would waste if I don’t cook them today. I’d be spending Christmas with my parents and they would be no good by the time I return.

So here I have Fried Chicken in Vegetable gravy which we had with Basmati Rice.

This is one of those recipes I practically eye balled , so I’d try to give a close enough recipe.

Recipe.

2 cups Chicken Stock

1/2 Cup flour

1 tbsp dark soy sauce

2 tbsp Tomato ketchup (*absolutely optional, i just wanted my broth to be darker)

1 tbsp Cayenne Pepper

10 pieces of fried chicken

1/2 cup water

2 cups of mixed chopped vegetables (use your vegetables of choice)

Procedure.

Mix half cup of flour with half cup of water.
Place a pot on medium heat, add stock, warm it up and slowly pour in flour mixture. Stir while you pour.
Add the pepper, soy sauce, and *ketchup and let it simmer.
Add your chicken to the broth, and cook on medium heat with lid on for 5 minutes. Cook with the chunky vegetables e.g Carrots and Potatoes
Add the rest of the vegetables, don’t cook longer than a minute. Turn off the heat.

Tapioca Pudding

December 21, 2016December 21, 2016OunjeLeave a comment

Tapioca pearls is derived from the starch of tubers of cassava. In Lagos , Nigeria, you’d usually find them in sold in very dried dehydrated clusters. It’s usually an off white colour.

It consists of almost pure carbs and contains very little proteins, fibre or nutrients.

Tapioca is gluten free.

When it is cooked it becomes translucent gelatinous. It makes for a great breakfast meal.

Recently I learnt that Tapioca is a staple for people of the Brazilian quarters of Lagos (Read about the origins of Lagos here), the indigenous people. While preparing for the Wake keep of a dear friend’s mum, she mentioned that since her mum was from Lagos and Lagos Island to be precise, her funeral rites wouldn’t be complete without serving Tapioca to guests at some point. So they made coolers of Tapioca and guests lined up to get some at the Wake Service.

Tapioca Parfait (Tapioca, Chia Seeds, Pawpaw cubes, Avocado, Coconut Flakes)

Tapioca topped with coconut milk and Watermelon slices

Tapioca Parfait for a friend and I. That was our lunch

Recipe(Serves 3 or 4)

1 full cup of dried tapioca

1 small coconut (You can use 2 or 3 tbsp dessicated coconut and 1/2 cup canned coconut milk instead)

Sugar (or Honey, Date syrup , sweetener )

Procedure

Rinse and soak Tapioca in 5parts water to 2 part tapioca overnight. You’ll be surprised at how much it would soak up all the water and double.

The next day strain your tapioca being careful not to get the sands in it too.

Break the coconut and for added coconut flavour save the water.

Grate the coconut with the large holes in your grater.

Divide into 2 parts. Extract the milk from one part using some warm water and sieve.

Put the extracted milk in a pot and warm on medium heat.

Add the other half of the grated coconut, add sugar and bring almost to boil, then add tapioca.

Keep stirring till it thickens like ogi or custard, you’ll notice, the tapioca become more translucent.

Pictorial. l-r Soaked Tapioca Pearls, Coconut milk, dessicated coconut, cooked tapioca

Then turn off the heat,

Serving idea.

You can top it with evaportaed milk or coconut milk or cream, and serve with whatever you like e.g Akara, Pound Cake, fruits or serve as a parfait.

Tapioca Parfait. One of the jars has crushed cornflakes in it, can you tell which it is? (Tapioca, Chia Seeds,chopped Pawpaw,chopped Avocado, dehydrated coconut flakes, *crushed cornflakes)

Akara: A collection of 4 types of the ultimate Street food.

December 8, 2016July 22, 2017Ounje1 Comment

Sometime back I shared tips on making great Akara balls (You can look up the tips in this LINK). Akara is a simple delicious meal to make. However, you know how simple tasks can throw huge curve balls at you. Akara has shamed many a cook several times. This is my no fail recipe for great Akara balls. Check it out.

Akara down in the South Western part of Nigeria is a street food you’d most likely find at breakfast hour. Vendors would likely be found hawking it with Ogi (corn or guinea corn or millet pap or a combination of these grains) or with Bread or both.

In this post I have made a collection of four methods of making Akara. All can be made in the comfort of your Home.

Enjoy my celebration of the Ultimate Street food.

Homemade Akara (Method 1)
Homemade Akara (Method 2)
Akara Osu (Method 3)
Akara Elepo -Akara Oyo- (Method 4)

HOMEMADE AKARA METHOD 1

Recipe

(Serves 6)

(*all measurements refer to standard measuring cups and spoons )

2 cups Beans (i used honey Beans)

2 tbsp roughly blended pepper mix (i used 2 scotch bonnet -atarodo- and 3 small jalapeños -bawa/sombo/long tatashe- and 1 small onion)

Salt (to taste )

*Seasoning (optional, if using, just add to taste)

1 cup of water (a little more if your beans isn’t blending well but not more than 1/4 cup but it could be less)

1 litre vegetable oil for frying (You could use palm oil if making akara elepo)

Procedure

Soak beans and peel the skins off the beans till your beans is white to reveal the white inside.

In a blender, blend the beans till smooth. *Don’t blend with too much water, 1 cup of water should be enough, blend the beans in small parts. If you are taking it out to a public mill, take a separate bowl to collect the water*

Now mix the paste till it is very fluffy. You can use a ladle, an egg whisk or a mixer to mix the paste. Mixing is to incorporate as much air as possible into the paste. The paste should double or nearly double.

Kitchen Items you can use to mix your paste if you don’t have a mixer.

Once the paste is light and fluffy (the size would have doubled, if you are using a mixer, you’d achieve stiff peaks), fold in your blended pepper. *Add your seasonings and salt into the pepper mix before folding it into the paste*

Using a deep pan, heat the oil up and deep fry the akara, scooping several tablespoons in at a time. Cook each side for not less than 2 mins and flip the sides.

Once your akara is done, use a slotted spoon to scoop out the akara into a dish lined with paper towel or a sieve.

I have an earlier post where I extensively discussed Tips for making great Akara balls please check it out for more than I shared here.

HOMEMADE AKARA METHOD 2

Recipe

* Use the same recipe as in Method 1
Procedure

Blend Beans/Peppers/Onions together to a smooth paste.

Mix the blended paste till air is well incorporated and the paste has doubled (or nearly doubled) in size.

Add salt and seasoning to taste while mixing when the paste has risen, stop mixing after adding the salt and seasoning.

Deep fry in hot vegetable oil, on medium heat, allowing each side to cook for equal amount of time.

Scoop into sieve or a bowl lined with paper towel .

Serve hot or warm.

AKARA OSU (Method 3)

If you have ever traveled through the Ibadan/Ife Expressway, you’d be familiar with this akara popularly sold at the old toll gate entering into Ile Ife. It’s unique for its pale colour as compared to regular akara. It’s quite fluffy and dainty and you can be sure to have bread sellers shoving their wares into your face, so you can pair your bread with the Akara (Risky Burger it is called).

A bit of History Lesson.

After I shared this post on Facebook, two of the readers gave me a bit of history lesson on AKARA OSU .

Yinka KuzyCosy Fagbohun said,

“Akara Osu got its name from Osu. Osu is a small town immediately after Ile- Ife and they are known for akara to badt whether elepo or olororo.Even with ede/prawn(whole). I remember when I was much younger(not like I am too agbalagba na oo 😀 ) , we used to travel through that town on our way to the village in Ekiti. And I always looked forward to us making a stopover at Osu for some sizzling hot and yummy akara with bread.

O dun baje.

The spot they are now on old Ile-Ife isn’t where they have always been. They moved because of the Ile- Ife / Ilesa expressway that had totally cut Osu off ,which meant less travellers on that Osu route .So the need to go meet the mountain. “

Ife Watson said

“I kind of still disagree with this notion that they are the ones who moved. Because I know most of the people selling Akara there now are from Modakeke in Ife. And the original Akara osu wasn’t even this pale. Also, there’s still a spot on the Ilesha/Akure express where Akara Osu is still being sold. I grew up in Ife that’s why I’m insisting on my explanation 😊.”

Recipe

2 cups White Beans

1 tbsp blended pepper mix (i used 1 scotch bonnet -atarodo- and 2 small jalapeños -bawa/sombo/long tatashe- and 1/2 a small onion)

Salt (to taste )

*Seasoning (optional, if using, just add to taste)

1 cup of water

1 litre vegetable oil for frying

Procedure.

Follow the steps in Method 1

Heat up the oil and fry multiple of the balls on heat that is between low and medium, fry each side for not longer than 30secs turning it constantly till it down. You don’t want the balls to take on a dark brown colour.

Scoop with a slotted spoon into a dish lined with paper towel or a sieve.

Akara Osu is peculiar for its pale colour with faint specs of pepper.

Risky Burger (Agege Bread and Akara Osu)

AKARA ELEPO (Method 4)

Akara Elepo sometimes referred to as Akara Kengbe. It’s characteristic feature is the roughness of the surface and jagged edges.

Recipe

2 cups Beans (i used honey Beans)

2 scotch bonnet -atarodo-

3 small jalapeños -bawa/sombo/long tatashe-

1 small onion)

Salt (to taste )

*Seasoning (optional, if using, just add to taste)

1 cup of water

750ml Palm oil (Red oil) for frying

Procedure.

Peel Beans and blend to a slightly coarse paste. You should feel and see little granules of beans when you run it through your fingers.

This is the texture the beans would have

Use the next steps in either method 1 or two. You can blend the beans with or without the pepper.

Mix well to incorporate air, add salt and seasoning and use a tablespoon to scoop into the heated oil and fry till well cooked.

Serve hot or warm.

Scrambled Eggs with vegetables

December 5, 2016December 6, 2016OunjeLeave a comment

If you are an 80’s child and you grew up in Nigeria then it is very likely fried eggs featured in your weekend breakfast, Omelette, stewed eggs, scrambled eggs… or you packed it as lunch to school. You either had it with bread or yam. Fried eggs is a staple for breakfast any day of the week. I used to love plain flat omelette or Egg stew, Mr M likes his eggs scrambled with sliced tomatoes and peppers, so marriage found me cooking more scrambled eggs. So I want to share one of my scrambled eggs recipe with you.

As a child even right up until my late teenage years, I won’t touch this type of eggs with a 10ft pole, if I was ever forced, I would pick out all the onions, tomatoes and vegetables. As if karma decided to repay me, my 5yr old won’t touch this type of eggs, he generally doesn’t want to see anything sticking out prominently out of his food, it is either plain or blended in.

Recipe

(Serves 2 or 3)

4 Eggs

3 small plum tomatoes

1 small onion

2 or 3 vegetable leaves (Lettuce,Spinach,Kale,Ugwu,… any vegetable of your choice)

1/8 Cup Vegetable oil (please embrace heart friendly oils and low cholesterol oils, I used coconut oil )

1/8 tsp Cayenne Pepper alternatively you can chop peppers, bell peppers/scotch bonnet /jalapeños

Salt to taste

*Seasoning (very optional though I sprinkled a bit of my Adobo Seasoning .

Procedure

– Chop your onions , slice tomatoes , slice vegetables. I found some Kale in my local grocery and that is what I used in some of the pictures here, I used Lettuce in some others. Break eggs , add pepper , salt *optional seasoning – I think it is better to season the vegetables instead though- whisk together thoroughly.

– In a pan heat up your oil and add the onions, once the onions are tender add your tomatoes , cook under low heat till tomatoes softened , the tomatoes will wilt in the pan, add the chopped vegetables , cook for about a minute or two and add the egg mix.

*If you are using chopped peppers, add them after the onions before adding the tomatoes.

– Stir the eggs properly into the vegetables till it is cooked through (eggs are not runny)

Typically with Naija breakfast, scrambled eggs can be served with Yam, Bread or Plantain, I’ve had friends pair their’s with noodles.

Yam and Scrambled Eggs with vegetables. I used Lettuce in this picture

Spaghetti and Meatballs

November 29, 2016November 29, 2016OunjeLeave a comment

I love my meatballs to be succulent and not tough and dry. This is my trusted go to recipe for meatballs. I could wake up in the middle of the night to make this.

I’m off carbs for a while so I could only relish the plate you see below with my eyes.

This is one of those posts where I just want to go straight to it and share the recipe.Its quite easy peasy.
Recipe.

Spaghetti

• 400grams Packet of Spaghetti
Meat balls

(Makes 16 )

• 350grams ground beef
• 2 or 3 slices of stale bread (for crumbs)
• 1 Egg
• 1/4 cup milk
• 1 small onion
• 2 Garlic
• 1 tsp Cayenne Pepper (Ground pepper/Ata gigun )
• 1 tsp Dried parsley leaves
• 1 tsp Dried Rosemary leaves
• 1/2 Mixed Herbs
• 1/4 tsp Salt
• Seasoning to taste

For Sauce

• 1 cup tomato puree
• 3 tbsp Tomato paste
• 1 tsp Parsley
• 1 tsp Rosemary
• 1 tsp Mixed Herbs
• * Cayenne Pepper (optional)
• Salt to taste
• Seasoning to taste.

Procedure
– In a blender or food processor , blitz the bread into crumbs. If using 3 slices , this would yield about 2 cups. Separate 1 cup.
– Roughly chopped or blitz your onion and garlic.
– Mix all the dried spices, seasoning and salt together, work it gently into the meat using your hands

– Add Egg and Milk mixing it in evenly
– Add 1 cup of Breadcrumbs and mix till well incorporated
– Sprinkle some of the left over Breadcrumbs on a flat surface. Scoop some of the mixture into your palms and roll into balls, place them on your flat surface sprinkled with breadcrumbs. When you are done you can sprinkle some more bread crumbs on the meat balls.

Bread crumbs, roughly blended onions, ground beef mixed with all ingredients , rounded balls on breadcrumbs covered surface.

– You can grill or bake the balls at this point. I added 2 tbsp of vegetable oil into a pan, and placed the balls into it to cook on both sides for less than 5 minutes. Take the meatballs out of the pan and services aside.

– I used the pan I made the meatballs in for the tomato sauce. Add all your ingredients at once. Cook the Tomato sauce for at least 15 minutes before adding the meat balls. Then leave it to cook on low it till the tomato sauce is ready.

For the Spaghetti

– I took out all the meat balls from the tomato sauce, added a little water and cooked the Spaghetti in the sauce till it was done.You can taste for salt and additional seasoning if necessary.
It’s quite easy to make it can bet you, while cooking I had time to feed two kids lunch, wash dishes and bath them in between. Give it a try.

French Toast

November 28, 2016OunjeLeave a comment

On the world food calendar, today is French Toast Day.
So here is some bite sized French Toast with Banana&Avocado slices, dried currants, toasted coconut flakes and drizzled with honey.

French Toast is super easy to make.

You need
• 4 Slices of Bread
• 1 Egg
• 1/4 cup milk
• 1/4 tsp cinnamon powder
• *1/4 tsp Vanilla Extract
• * I used a pinch of powdered cloves
• 1 tbsp butter
1 tbsp confectionery sugar
1 tbsp oil (coconut or sunflower oil)

Procedure

– Combine all the ingredients but the Bread, Butter and oil.
– Dip the Bread in the mixture
– Place a pan on medium heat, glaze pan with butter and oil and place the bread in, let it cook till it browns on the side then flip and repeat with the other side.

– Serve as you like with your favourite syrup, honey, yogurt or fruits.