How To Make A Sweeter Vegetable Soup With Pumpkin Leaves


(Pumpkin vegetable soup)

Pumpkin leaves  came into lime light and became very popular for vegetable soup in the 1990s especially when it was believed to increase the production of red blood cells in the body.

It became the highest consumed vegetables in contrast to African Spinach (Efo Tete) which was previously majorly consumed.

Since it started becoming popular, I have eaten this soup in every type of way and in countless local restaurants.

As a chef, I was impressed with many but most didn’t have a taste. So I decided to prepare mine quite differently so to improve the taste and make it sweeter.



* Pumpkin leaves

* Scotch bonnet (ata rodo)

* Ground crayfish

* Smoked horse mackarel (kote)

(Shredded Kote)

* Cow skin

(Smoked Cowskin)

* Palm oil

* Seasoning cubes

* Salt

* Onions

* Chicken stock

* Locust beans (Iru)


Unlike the normal way, The first step here is to heat up the palm oil and season it with Onions, ginger powder, curry, seasoning cubes

Pour in your washed smoked cowskin, smoked fish and crayfish and STIR FRY under low heat for 3-5 minutes.

Then put in your grated or finely chopped scotch bonnets

Pour in your beef/chicken stock and Iru inside.

(Frozen chicken stock)

Put in your to taste, cover and leave for 5minutes

(Pumpkin leaves are ready to be poured in)

Chop finely your vegetable leaves, wash and rinse in a sieve. Make sure you remove most of the water so it doesn’t make the vegetable soup watery

Pour in your finely sliced vegetables. Don’t stir immediately. Leave for about 2 minutes before stirring.

Leave for another 2 minutes and set down.

Please comment and let me know your thoughts concerning these methods of preparation. Much love.


How To Make Chicken Rice Pilaf Plated With Fried Plantain


   “Note that purchase through this blog will help serve you better and grow us at no additional cost to you”
I was very skeptical about this dish that ended up being a dish I never want to stop eating.
This is because I thought I had eaten all forms of rice; rissoto and some few continental rice dishes

However, on completion, I realised it was a beautiful dish. The colour is rich brown and the aroma is to die for.

What is a Rice Pilaf?


(Rice Pilaf, Fried plantain and vegetables)

Rice Pilaf is simply rice cooked in broth. It is very different to the rest like Jollof rice, Fried rice etc because it is normally in most cuisines baked in the oven with the broth.

It can also be cooked too but the preparation is totally different and it goes perfectly well with different types of soups and stew.

It originates around the Asian countries and there are different types being prepared today around the world!

We have the Vegetable rice Pilafs, Mushroom rice pilaf, Asparagus rice pilaf etc

However, what I will be preparing is the Classic Basic Culinary school Rice Pilaf



* Long grain rice – 2 cups
* Onions
* Margarine- 2tbsp
* Chicken stock (1 cup)
* Black pepper (2tbsp)
* Water (2cups)
* Little salt


* Put the butter in the pot and melt on medium set heat

* Add your minced onion and stir until light brown.

(Rice after continous stirring in margarine on heat)

Next is the rice. Wash your rice in cold water and rinse out. Try as much as possible to get enough water out.

* Pour in the rice and stir continuously until the rice changes it’s colour into golden brown and the margarine is well incorporated into the rice ( This is also done so the rice doesn’t get burnt)

* Pour in your chicken stock and add your black pepper, thyme and bayleaf.

* Put in 2 cups of water so it could help it cook perfectly.

* Once it’s almost done, you can garnish with mixed vegetables, carrots, shredded cooked, grilled or broiled chicken

(Tender and cooked (15minutes))

I will be so happy to see your comment and your questions and queries will be aptly answered.

You can also contact me privately on this blog.

Love from Caterbakes.



home made mayonnaise

How To Make Mayonnaise At Home Under 5 minutes

Do it yourself (DIY) is one of the most searched for on the internet and who knew that Mayonnaise could be made under 5 minutes.

DIY is trending because most realised it doesn’t actually take much to make things we buy at high prices.

After you learn it, I bet you will never buy another mayonnaise again.
You can even make your own variant of mayonnaise by adding your own flavour or food materials.

Examples are Onion Mayo, Eggless mayonnaise, chilli and Vegetable Mayonnaise etc. at a relatively cheap amount

So today, we are going to be treating this topic.

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Mayonnaise is a very important condiment or thick sauce used in the making of different dishes. It is also used in salad dressing and as creams of pastries.



* Egg yolks

* Lime juice or Vinegar

* Mustard (optional)

* Oil (single or mix).
Olive oil, canola oil, groundnut oil

* Salt

* Water


* Note that this can be done under 5 minutes with the use of hand whisk or mixer.

* Remove the yolk of the eggs: for standard measurement, it’s one yolk for one cup of oil.

How do you remove the yolk?

You can break the egg gently on your hand and sieve the albumen out.

Secondly, puncture the tip enough for the egg while to go through leaving the yolk inside the shell.

* Once the yolk is inside the bowl. Add your lime juice, salt, water and ¼ of your oil and whisk well

* While mixing trickle the rest of the oil gently into the mixture until it starts thickening.

* Add your mustard, mix and continue your process until it’s done.



You could just pour your mixture (yolks, lime juice, little water, salt and little oil) inside the Mixer

Mix at low spend and when it’s blending, put in your mustard and trickle in the rest of the oil inside on high speed and under 3 minutes, you are done.


How To Make Chocolate Cake With Hot Water


As a Chef, we learn everyday from mentor chefs, everyday kitchen work and interactions with different chef across different fields.

(Layered chocolate cake by caterbakes)
(Food and wine) pic credit.

This is a chocolate cake recipe I learnt from a master baker who is a very good friend. This is quite different from the Chocolate cake recipes out there

Added with my knowledge with chocolate, I had a very lovely time making this lovely cake.



* Wheat Flour (200g)

* Cocoa powder(50g)

* Sugar (300g)

* Refined groundnut oil (2cups)

* Baking Powder (1tsp)

* Vanilla Flavour (2tsp)

* Eggs (3 eggs)

* Salt (pinch)

* Milk ( 100g)

* Hot boiling water (1measuring cup)


I love mixing dry ingredients with dry and wet with wet.

* Sieve your flour, baking powder together in a bowl.

* Add your dry milk, sugar, cocoa powder and pinch of salt

* Break the eggs and mix, add your vanilla flavour.

* Create a hole in the middle and pour in your egg mixture while mixing lightly.

* Add your hot water and mix more this time.

* Lastly, add your groundnut oil and mix thoroughly.


* Grease your baking pan with margarine or oil spray

* Pour in your batter and shake so it sit well

* Pre-heat your oven and Put into your oven and bake at 180°c for 25-30mimutes

* Bake until you Insert a toothpick inside and it comes out clean.


introductio to seafoods

How To Make Your Seafood Recipe Now (Understanding Seafoods)

Ignorance is really a disease but the refusal to seek knowledge is to be dead.

This section which is cooking seafood version of a recipe is one I avoid so much because of fear of failure.

Unknown to me, I have been in the art of cooking it without even knowing. So like me, after I’m done explaining Seafoods to you, you might be surprised it’s a simple form of cooking

SEAFOODS (Seafood cooking)

(Seafood Pasta)

This can simply be defined as cooking of anything in the sea regarded as food by humans.

The examples of these are countless but the ones you are familiar with are fishes, crayfishes, Shrimps, crabs, lobster, clams, calamari etc

A food is regarded as a seafood when different sea animals are incorporated into it for example, Sea food pasta, seafood rice, Sea food okro, seafood salad, grilled prawns, shrimps etc.

(Seafood salad)


* They have low unsaturated fat (Good fat) and cholesterol. It is essential if you don’t want to add up weight and it helps your overall heart condition

* They are excellent source of protein and rivals beef and other types.

* The Omega-3fatty acid found in Seafoods helps in semen quality and overall fertility in men.

We can’t make them in our body. We can only get them here.

* It is high in Minerals like Iron, phosphorus and has a lot of the Vitamin B’s.

* It is very sweet! (Lol).


* Many believe it is expensive to whip up a seafood. Actually, it’s very cheap to cook depending on the dish and recipe.

* It contains Mercury which is toxic to the body… Except you are eating shark, swordfish and all these deep sea fish, I know many familiar Seafoods have NO Mercury in them.

* SEAFOODS and Milk ( diary products)

Some says it causes skin rashes. This is completely false. It’s okay to wash down your seafood with chocolate or milk after eating.

Ok! Let’s talk about how to cook your own Seafood!

Different ways to: For any dish you want to prepare, Seafoods can be incorporated in these ways:

* Side dish

(Mashed potatoes/Shrimp in sauce)
(Garnished Salmon)

* Grilled, broiled or fried and mixed into it

* You can boil and mix with your foods

* You can mix in raw when the food is about to be done (Medium- rare)

* You can serve as Main protein

* You can garnish your food with it

* You can use it to prepare your soups, sauces and fondues.

There are many recipes online to try out However, bear in mind that a seafood recipe must have Sea animals in it.
Would you love to prepare and send your food to me? I would be delighted to see the picture.
Also know that your comments and questions would be attended to within 24 hours.
Don’t forget to help us share this post. L0

How To Make The Nigerian Edikaikong Soup (A Classic Vegetable Soup)

“Note that purchase through this blog will help serve you better and grow us at NO additional cost to you”

I’m very happy I could write about this soup because it’s one of my favorite soup.

I know how to prepare the soup alright but I made a promise to myself I’m not going to prepare this soup until a native where the soup originates from prepares it in my presence.

I wanted to compare my Technique to the original way it’s being prepared.

So my Friend and Chef from Akwa-ibom came for a visit and we decided to prepare the soup.

After watching her prepare it, I realised there is almost no difference in my recipe and hers and thus, decided to write.

Edikang Ikong

It is said to originate from the Efik- Ibibio (South-east) of Nigeria which consists of the Calabar and Akwa-ibomite.

It is a very rich vegetable soup which can be very expensive to prepare if you decide to prepare it in all of its glory. The preparation entails two different distinct vegetables.



* Water Leaves (3 cups)

* Ugwu leaves (4 cups)

* Crayfish (1 cup)

* Beef 300 g

* Stock Fish (1 medium size)

* Dried Fish (1)

* Cow Skin (1 big size cut)

* Scotch bonnet

* Palm oil (2 big spoonful)

* Seasoning cubes

* Salt


These are the following preps you do before you start that makes your cooking faster;

1. Cut both pumpkin leaves and water leaves either by yourself or in the market (* Wash your pumpkin leaves early so it can be well dried before you pour in your soup)

2. Chop or grate your scotch bonnets and crayfish and set aside

3. Clean and break your dried fish. Wash your stock fish with salt and rinse.

That done? Good; Let’s start!



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* Wash your beef, cow skin and your fishes and season with seasoning cubes, little scotch bonnet and salt. Cut some onions into it too.

  • Add little water (so we could have some beef stock) and boil for about 15 mins until the meat are tender.
  • Then after the meat are soft, the water leaves which is already washed and sieved to remove the water content is poured on it
  • the heat here and let it simmer for 5 mins. This will release more water into the mixture as it boils.
  • Pour in your Ugwu (pumpkin leaves), the grated or chopped pepper and crayfish; then add your palmoil.

* Stir and add more seasoning cubes and salt (This might not be needed if at the earlier stage, you seasoned it well).

Cover and leave for extra 10 minutes and your Edikaikong is done

This soup can be merged with almost any type of food from rice to traditional dishes like pounded yam, starch, FUFU etc

I hope you give this lovely soup a trial and let me know the outcome. Your questions would be answered apply and I hope you get it right.


images (5)
Health & Fitness,

5 Foods You Must Constantly Eat As An Athlete

I have observed many athletes for a while and having a National athlete as a street brother really opened my eyes to their secret diets.

It was then I realised that athletes whether upcoming or known have a diet they follow and observe intakes of some foods because of the nourishments it gives them.

At the same, they avoid some foods like plague except maybe they are not in playing season.



 No athlete CAN succeed without exercising along their line of sport. Depending on the form of sport involved with, an athlete can exercise for about an hour upward and without the right amount of carbs, protein. And vitamins for energy, this might be impossible.


All athletes expend a lot of Energy because of competitions they involve themselves in and the struggle to be the best at their chosen sport. This is impossible to achieve under a line of poor diet intake  hence their need to observe a balanced diet that can repair their body very fast in case of injury

5 Foods Athletes Must constantly Consume


Milk is a blend of proteins, vitamins and little carbs. The fact that milk contains calcium for strong bones also make it a must for athlete to take regularly


Another important source of food are the green Vegetables and other types which is the orange vegetable for example carrot.

An athlete without a good eyesight for most sport will end up being a very bad athlete. So its important that foods like carrot, potatoes, green vegetables and liver has high amount of vitamin A.

Creatine containing foods

Creatine exist abundantly in the muscle part of animals like the Liver, heart. Others include red meat, poultry meat, pork and fish.

An athlete needs to eat this daily because creatine have the ability to supply the energy needed in rigorous training and when in action.


The Food whose job is create energy are the carbs. A very important Carbohydrate which is good for an athlete is HONEY. Honey has properties that increase speed and allows an athlete to go the extra. It’s especially good for athletes in endurance sport.


Banana gives you the immediate energy needed. It is researched that just 2 bananas can supply you energy to work for one hour.
Read more about bananas here.


Not only do water melon re-hydrates an athlete more than any other fruit, it consists of some amino acids for example, L- citrulin that reduces the time muscles needs to heal after a hard work out.

It also helps to relieve muscle sensitivity and itchness  experienced after workout by helping to eliminate lactic acid faster in the body.

Foods athletes must stay away from:

Bad carbs like diet sodas and white bread are bad for athletes but grains like oatmeal and grain infused breads are very good.

An athlete needs to consume around 30g – 60g of carbs per day for the glucose levels to be balanced.

It is advisable for athletes to stay away from fatty foods and foods with low quality protein so their kidneys won’t be affected.

It’s also advisable for athletes to stay away from smoking and drinking which might drain their energy.

Although it’s been known that some athlete smokes and drinks and that didn’t stop them from becoming champions in their feeds

However, the count is extremely low to the numbers of sport men that had to enter rehab for drinking and smoking and many that their career as a sportman or athlete was cut short.

Last and most important point;


What are food supplements?

These are products that are extracted from plants, roots, dried fruits and can also be synthesized.

They improve the general health of the body and helps maintain balanced diet.

Out of all works of life, no set of humans needs a balanced diet like sport men and this is because it is Paramount for them to be at top body shape and performance at all times.


The POWER Of Honey And 3 Tests To Know The Real Honey!


   “Note that purchase through this blog will help serve you better and grow us at NO additional cost to you”
After pondering for hours and sorting out through the functions of honey I know, the research that has been done, the myth and the misconception, I concluded I’m not going to just repeat but explain deeply How honey achieve it’s result.


Honey is produced by bees all over the world in honey Combs after feeding on plants sweet secretion through different enzymatic processes.

What makes honey so Powerful..


I know you have heard it many times that honey contains ANTI-OXIDANTS and I also understand you might not know the meaning and sometimes, it’s embarrassing to start asking ” what are anti-oxidants” when everybody is shaking heads like they know what it is.

So let me explain… Follow me carefully;

ANTI-OXIDANTS stops OXIDATIONS from occurring in the body (don’t worry what oxidation is). Oxidation produces free radicals that affects or destroys the cells of your body.

So in summary, Honey possesses anti oxidants that kills or stop the production of harmful substances killing your body without you knowing. For example, high blood pressure. It lowers it through it’s anti-oxidant property.


It is also widely said that honey can be used to treat infections but you don’t really believe it.
Honey is generally used to treat diseases because of it’s ability to form Hydrogen peroxide which is very powerful to kill resistant strains of microorganisms causing infections. It also has pH that can inhibit the growth of bacteria. 
Honey though has different types but is generally known, according to study to kill over 60 types of micro-organisms causing infections to human even those resistant to drugs


Honey is a good ointment to apply on your wound especially one from burns. It will keep it unaffected by bacterial because it’s hygroscopic nature can dehydrate bacteria, sucking up moisture from the wound area.
It’s high viscosity also forms a protective barrier around the wound keeping it from getting infected and speeding up healing process


This is easy to explain. I wrote a post on it already. To know more about this, you can read more HERE!

To summarise;

Know that sperm grows and multiply well when there is excess zinc, vitamin E and Vitamin C in the body and these are abundant in honey.

Imagine now mixing honey with milk and take regularly?!!!!!


Honey has HUMECTANT properties and this means it moisturises your skin and delays aging and wrinkles.
When your skin is well moisturised, it glows and this is why honey is always added to most body creams. 
Rubbing honey on your face is safe and it removes dirts, oil and kills skin infections on your skin through it’s anti bacterial properties

Now, You cannot experience all these benefits of Honey if what you use or consume is FAKE HONEY.



If you pour an original honey into cup filled with water, it will sink and sit at the bottom.

However, if the honey is fake, it will just mix with water and smear the cups edges

2. Turn original honey placed in a jar upside down and it won’t run out. It will either run off very slowly while fake honey with run off quickly out


Another way of differenciating them is to

dip a match coated end into honey and strike the match stick to light.

Fake honey  won’t light while original honey will light and fire will burn around the honey.

I would love to hear from you. Your comments are most welcome. I will be glad to respond.


Food And Obesity (How To Eat And Lose Weight)

   “Note that purchase through this blog will help serve you better and grow us at NO additional cost to you”

This write up was done after intensive research with respected and notable nutritionist both in the medical world and in the educational world.

I believe we understand the basis and foundation of obesity and even the risks However, the persistent question on my mind is; Can the causing factor also be the curing factor?


Before I give you a summary of what obesity is, I would love to remind you that the blog is not a scientific blog; if you love to read more, links will be given to you.
It’s focus is food and it’s written so even a layman will be able to read and understand and make reasonable changes where needed.
Ok! Let’s go on…

OBESITY, which is the leading disease that is preventable or treatable, is the addition of excess fat to the body till it starts making the body malfunction. It’s the source of uncountable diseases from artherosclerosis to diabetes etc

Do you want to know if you are one or coming close? Simple!

Divide your body weight against your height. (Metres square) For example, I’m 90 by weight and 6ft in metres should be around 1.7m.  multiply 1.7 by itself and divide it by your weight and you will know if you are normal, slightly overweight, overweight, obese or very obese.

25-30 is the range of  from over weight to obese. 30 upward is range of obese to very obeae.

So let’s say I’m nearing overweight and caution needs to be taken.

What makes FAT so hard to eradicate?

Fat has so many uses in the body. Infact, without the normal body fat, the body might suffer different complication.

Before I let you into the reason fat is hard to lose, let me share their functions with you.

Some of the functions of fat in the body are;
1. They are heat absorbers. They are located around most organs like kidney, heart etc because their work produces heat and something needs to be done to absorb it
2. They store up in the body and get converted to energy and nutrients when the body is not well nourished . This is why people lose weight when fasting or are in places where there is no food or water. Their body fats gets converted to nutrients that helps to nourish the body
3. They underline the skin where they help maintain regular body temperature.

Let’s stop here… Read more yourself.

Fat is hard to eradicate because unlike salt and other substance that can be expelled by urination, sweating, crying etc, they have no OUTLET. They have to be burnt and incoming source of fat has to be lowered or cut off.

According to science, human store most of their fat in their buttocks, breast and stomach.
Now let’s go to the reason we are here; 


Note: These are not for people who doesn’t want to put in the work and discipline it takes. If you are one, please stop reading!

Also, it took you several months or years to gain up the weight so don’t expect a one week solution. It takes a process of diligently coming down over a period of time and these have no side effects on the body.
Measures to take to lose fat without or with less exercise
1. Water Therapy:  Click on this Water therapy
to know more on how to but to summarise;

*Wake up in the morning and drink as much water as you can

* Wait for an hour before you eat. (That’s it majorly)

Functions Of Water Therapy

From experience, it will kill your strong urge for food, junks and sugary foods. You eat less.

Since it has been researched that the major cause of obesity is food, taking water will cut down the amount of food you take and still make you feel filled (Not hungry).


Even if your work calls for it, always find a time to move around and expend energy.

 Make sure you take any opportunity to walk around. Make sure you sweat in a day. 

Yes! You can call it exercise but it is light exercise. Make sure you are not seated in a place all day.

Don’t be lazy. Engage in skipping when less busy, go on a walk and meditate, intentionally, clean your house, wash your car.

Do something that get your blood moving fast. Engage your self in judo classes, dancing class, community service or any sport you love just for the fun of it.

 As you are doing this and enjoying it, you are burning off fat. Just REFUSE TO BE SEDENTARY!!!!!


If you are so into fried foods, you can try using non-cholesterol oils however if you can, dump foods with high cholesterol. Remember, we are on a journey and determination helps you do this.
CHOLESTEROL (A short summary)

Cholesterol is a fatty substance made by the body to produce some hormones and maybe vitamins.

It’s very essential in the body However, too much of it will for plaques around artery wall thereby shortening the space blood is passing.

 Blood realising this will want to force itself through thereby causing heart related problems like artherosclerosis.

So eat good oils (Non-cholesterols) or do Grills!


I wrote extensively on this and you can check by clicking here… Fruits and vegetables

They are rich in fibres, anti oxidants and vitamins that not only balances your food intake and enhances digestion but also prevents the build up of sugar in your body which will eventually be converted to fat if not used.


Probably they have told you but you feel they are exaggerating or you are procastinating about stopping or reducing it, let me inform you; Sugar is at the core of obesity.

Sugar through a process called Lipogenesis is turned to fat and stored or used in the body. The whole shady deal occurs in the liver when it metabolises fructose or sucrose into fat.

Sugar will not be left unused in the body; so when there is excess of it, it get converted to fat and get stored in the body.

Now, sugar doesn’t only causes obesity, sugar also causes diabetes and high blood pressure. Not stopping there, this same sugar also affect your Sterility as a man. TOO MUCH SUGAR IS BAD!!!

*Cut the sodas

* Cut the diary products with lots of sugar

* Cut alcohol (beer); contains sugar too. Alcohol (spirit) weakens your kidney.

* Cut raw sugar intake. Sweet things are cool but not worth my life.


It has been written like a program in the body that any unused food digested as glucose (which is supposed to provide energy for the body) should be converted to fat. So;
* Eat small to fill your stomach and don’t over eat
* Make sure you feel hungry before you eat. Your body must digest the previous food and demand for another before you give. Stop stuffing your stomach and eventually, your body with unused glucose. It will be stored as fat.


This might seem strange to you but I will explain. Except your cause of obesity is DNA related or others that needs medical expertise, this works most times.
Self psych evaluation is self motivation to become a better you. Sometimes you need the help of a loved one to achieve this. 
1. You speak out what you want.
2. You develop control over your MOUTH. It can be extremely difficult. You might cry many times when the urge comes extremely strong on you but for the joy of the result, you must stand your ground. If what is killing is what you use YOUR HAND to put into YOUR MOUTH, then it can be controlled.
 You own your body, your body doesn’t own you. Command it to do your biddings because if you don’t, your body and lack of self control is KILLING YOU AND YOU MIGHT DIE. SO TECHNICALLY, ITS A WAR AGAINST YOURSELF.


Chocolate Banana Bread Biscotti (Twice baked light biscotti)


The Great holiday is here and the atmosphere is filled with every amazing dishes ever imagined. Amongst many is the sweet banana bread biscotti which is perfect for breakfast.

The recipe is easy and is derived and made from banana bread. So we will first make our banana bread.

(Chocolate banana bread biscotti)
(A beautiful Piece

Chocolate Banana Bread

Baking time- 30mins
Temperature- 220°c



* Flour- 350g
* Sugar- 5tbsp
* Eggs- 2 large eggs
* Cocoa powder- 3tbsp
* Vanilla flavour- 2 capful
* Milk flavour
* Ripe bananas – 7-8 pieces. 
* Groundnut-oil- 100ml
* Pinch of salt
* Baking powder- 2tsp
* Chocolate Chips
In a big bowl, peel your bananas and mash coarsely. Add your sugar, liquid flavour and oil and mix very well.
Break your eggs, whisk and add to the wet banana mixture.

Hint: I love mixing wet ingredients together and dry ingredients together separately before they come together.

* In another bowl, Mix your sieved flour with baking powder, cocoa powder and the milk flavour together.
Then add to your mashed banana mix. I added some little hot water to make it lighter and mix the batter.
* Finally, I added my chocolate chips and mix it lightly into the batter.
* Grease the inside of your baking pan and pour in the batter. Use your baking knife to make the surface smooth.
* Bake for the stipulated time given. Check if it’s done by dipping a tooth pick inside. If it comes out clean, then it’s done.

* Let it cool and run a knife along the edges and turn over on a tray or any solid clean flat surface.

(Chocolate chips leaking through)

To make your banana bread biscotti;

* Cut into rectangular shape your banana bread and shape into size.
* Drizzle chocolate or honey on it and take back to the oven to bake for extra 5 mins and you have your banana bread biscotti.


Àmàlà (How To Prepare The Most Popular Food In Western Nigeria)


It’s origin is not actually known but it is said to originate from the western part of Nigeria where it is majorly enjoyed.

 It’s popularity has grown recently and it’s being served in local African restaurants in London and America.

(Amala with vegetables and Pepper stew)

Another meal of Nigerian decent making waves is the FUFU consumed in some parts of England.

Elubo (Yam  Flour)

Amala is produced from yam that has been peeled, cleaned and dried until the yam looks like wood. It is then grounded to powder form called Elubo.
There are different types of yam used in the production of yam flour and it’s dark colour develops during drying when the yam turns brown.



Yam flour: 500g

Water: 2.5litres

Portion: 5-6plates of Amala

Amala is very simple to prepare however most people shy away from it because they lack the technique needed to prepare
Some common problems that can occur when preparing Amala;

* Presence of lumps all over

* Watery or thick Amala 

* Undone Amala

OKAY! Let’s get to it

1. The first thing to do is to measure the amount of water that will make the portion size of the amala needed and put on fire to boil {some native pour little of the yam flour into it so the water could boil quicker)… i wish i have the time to explain the chemistry in that. Anyway, its very optional. the water will boil nonetheless.

2. Measure and sieve the yam flour in a bowl. Add a little more just in case.

3. At boiling point, you separate about 100cl of the boiling water in a smaller bowl. This will be added to the Amala if it becomes too thick or just to cool it more so it won’t burn.

(Stirring while you pour flour in; you can get someone to if you can’t do both together)

4. Pour the yam flour (Elubo) into the boiling water while stirring lightly until it becomes a little stiff. ( This stage is very crucial because if there is any delay, lumps will develop)

5. At this stage, Stir well continuously until it becomes well mixed.


6. Lower the heat and pour the separated hot water in (50cl first; you might decide to add more if you feel you want it softer)

7. Let it cook and simmer for about 2-3minutes and give the final stirring. By now, your Amala would be glistering and following your stirring movement.

8. Stop stirring, switch off the heat and serve HOT! (Its almost a sin to serve cold)

Amala is a wonderful dish that can be served with varities of soups.

It can also go with stew and vegetables.
OMG! So delicious!!!!!

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“Frying like other types of food processing is very important to the success of any food preparation. No matter how perfect your technique is, once you burn the food, it’s regarded as waste”

 In contrast to baking, it requires more effort, attention and some EXPERIENCE OR TECHNICAL KNOW HOW so you could bring out the best out of your product. 

If all you fry is just the house meat, you might not have need to read this however, if you hate frying or you would love to know more about frying as your work demands it, let’s go.

what do u want to achieve? you are trying to get a golden brown product that is nicely done inside.What you must know to perfectly get it right when frying.


This is the most important factor when frying. Different foods because of their texture demands different level of applied heat when frying. 

* When frying foods like marinated fish, the oil must be hot or you risk messing up the fish you are trying to fry 

* When frying pastries like eggroll, your oil must be on low set heat or else, you will have an undone eggroll. 

Some pastries like puffs, buns, chicken nuggets must be on medium heat or else, it will soak up the oil.

Some frying problem arises when the oil is too hot which instantly burns the outer part of the food while the internal is still fresh
So it’s safe to say the way you control the heat supply to the oil dictates whether frying would be successful or not


The two major reasons why we have splashing or hot oil splattering wildly about is the presence of water in HOT OIL or presence of water molecules trapped in fat.

So you need to Pat dry your protein sometimes before frying especially if you are basting. Also, make sure the oil isn’t too hot before dropping your food inside so it won’t burn you.

Never drop hot oil no matter what happens when carrying it from point to another. Even if it splashes on you during the movement or the handle suddenly becomes too hot for your hand. Suffer it like that or gently place it down. NEVER DROP THE CONTAINER!!!!!!

You probably would have noticed the popping and splashing of oil majorly happens only when you fry your proteins (beef, chicken, pork, fish etc) so you might want to ask an experienced person for help when you want to fry your proteins.

Another source of accident that can happen when frying is the use of faulty equipments. Make sure the handles of your frying pans are tightly knotted and not loose.

 A loosely knotted pan handle will flip over or won’t be able to handle the weight of the hot frying oil and food within when being lifted or moved from one point to another.


Other tips to a perfect frying

1. Don’t fry frozen foods immediately it is removed from the freezer. Let it defrost before frying. This is because the frozen food will reduce the temperature of the oil to the barest minimum before picking up again and this can mess up your frying.

2. Proteins have a lot of water content which affect the consistency of the oil; so it’s better to fry them separately from other foods or you fry the pastry first and make the meat the last thing to fry.

3. Oil most times absorbs the flavor of whatever you fry them with. So it’s important to be careful not to infuse a flavour of a dish into another dish due to re-using of the oil. For example, using the oil you used to fry vanilla flavored chinchin to make pepper stew!

So it’s advisable to have an oil for dishes with flavours that goes together and another for other dishes.

4. When frying pastries under medium heat,  always turn over (after some seconds) the pastry immediately it is dropped inside.

Failure to do this will hinder the pastry from stretching out completely. I’m so sure you would have experienced some pastry that will turn themselves over again when you try to flip them over.

5. Sometimes, you need to switch off the heatsource completely when frying or take off from the heat source when the oil is too hot and put back on when the temperature of the oil has come down. 

When the temperature of oil is extremely high, it tends to start a fire at any contact with water or alcohol. So, to avoid burning down the kitchen, always put off the burner immediately you notice that the oil is extremely hot.

How To Make Peanut Burger (Home-made)

Writing or making peanut burger always make me so emotional because it was the first snack I ever made. I felt so good about it that I decided to be a Pastry Chef. Since then, I haven’t stopped.

I love peanut burgers because it is a good source of protein, healthy fat and covered in flour which are high in carbs. Most importantly, it is a sweet healthy snacks that can be preserved for 6 months and more if well stored.



  • Peanuts- 2 cups
  • Eggs- 3
  • Flour- 3 cups
  • Sugar- 5-6 tbsp (table spoon)
  • Liquid flavor (Preferably vanilla or strawberry)
  • Groundnut oil
  • Milk flavor


Prepare three medium bowls and put inside your flour, eggs and peanuts respectively

Mix the powdery milk flavour with the flour and add little salt. 

Break the eggs, pour in two capful of the liquid flavour in and add your sugar. whisk all together.

Coating Process

The whole mixing will happen in the bowl where the groundnuts are.

1. Add 2 tbsp of egg mix into the groundnut and shake the bowl to mix. Do not mix with hands. You will see that the eggs have coated the groundnut because the groundnuts will be shinning

2. Pour 2 handful of the flour mix (milk flavor and little salt) into the (groundnut-egg) and mix lightly with hand and then mix thoroughly by shaking the whole container.

* Repeat this Flour, egg mixture and shake process until the eggs and flour finishes.

Then Fry at medium heat until golden brown in colour. Let it cool and serve immediately.

There are varieties of ways it can be packaged or garnished before served. It can be dipped into chocolate and coconut shaving and served, It can be packaged, sealed and sold or eaten directly as appetizers.


How To Make Fresh And Succulent DONUTS


Donut is one of the most popular and elementary pastry ever created.

Some companies like Dunkin Donuts, Just donuts etc have made millions and billions from making it commercially and selling all over the world.

When properly made, it can be so sweet, succulent and filling. It’s a foundational pastry and there are over 200 types of donuts. Believe me or not, it has come to stay.


* Flour- 1000g

* Magarine (Baking purpose)

* Sugar- 100grams or 7tbsp

The amount of sugar actually depends on the customers (kids, youth, senior citizens) you are making for; For kids, sweet but for adults, minimise the Sweetness.

* Yeast- 3tbsp or 5tsp{level}

* Liquid or Powdered flavor

For liquid: 2 capful strawberry or vanilla etc
3level tbsp (Concentrated milk flavor, vanilla …)

* Pinch of salt: This increases the overall taste.

Personally, I don’t go with the idea of adding eggs, makes it kinda crunchy like cookies so I desist from adding it. (NOTE; This is in the case of ring donut remember I told you there are over 200 donuts)


• Sieve the flour and flavor (if you are using powdered flavor) in a bowl and mix with butter until it forms crumbs

• Add your salt and mix again. Set apart.

• In a smaller bowl, dissolve your yeast in little water(its not necessary the water be hot ; just warm but not cold)

• In another cup, dissolve your sugar and flavor (if you are using a liquid flavor)

• Make a hole in the midst of the flour mixture and add your dissolved yeast. Cover.

• Then mix your sugar and liquid flavour in the flour and add enough water to wrap it up. This is called pre-mixing so don’t go hard with the mixing. Mix gently.

 It must not be sticky on your hand; if it does, then add flour to thicken it up. 


• Then you knead. 


There are 2 methods I use

The first imitates hand washing a cloth. This is done on a smooth work table. You dust your table with flour and pour your dough on it.

Then you apply pressure with your hand and drag. Repeat this process and finally wrap into a ball after some minutes.

Kneading is majorly done so that the donut can be succulent and tender when eating.

• Cut into small round shapes and smoothen it skillfully into a smooth round ball.

• Leave to rise for about 30minutes in an hot environment or 45minutes under room temperature AND FRY under medium heat for about 10minutes.

To make Ring donuts;

Take a risen dough and insert your thumb and third finger in the middle. Use the other fingers to drag it apart so it forms a ring structure and drop into oil immediately

To make Jam donuts;

Fry without making any hole and after frying. Insert your jam.
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How to make an Eggwash. (Just 3steps)

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Hello!  It’s the era of DIY (Do It Yourself). I wrote about making whipping cream and heavy cream last week.

Another easy thing you are going to be learning today is how to make an Eggwash

What is an Eggwash?


An Eggwash is majorly the mixture of beaten eggs and liquid majorly water or milk.

Why do we make an Eggwash?
For every baked pastry, beaten eggs are brushed on it lightly and this gives it attractive golden colour after the pastry is baked.

* An Eggwash is made because it becomes so expensive when you have a lot of pastries to bake and you need to brush all with beaten eggs only.

so we make Eggwash to increase the amount of beaten eggs while still maintaining it’s effectiveness.

* An eggwash is also made during the production of any coated pastries or dishes.

For Example; Scotcheggs, Chicken or beef in batter, Chicken Nuggets, Butterfly coated chicken breast, onion rings, fish and chips etc

* Applying Eggwash on pastries also helps to keep it’s structure making it shine during baking process.

* Addition of wheat flour, sugar and baking powder to Eggwash makes tasty Pan Cakes batter.😋😋

How to make an Eggwash.

1. Break 3-4 eggs inside a bowl and beat evenly

2. Mix 100g of milk with water and pour gently inside the beaten while mixing with hand.

Pastry pal

3. Add salt and pepper (Ground black pepper) to taste especially in the case of full coating.

You might leave the salt and pepper out if you are applying on pastries for shine and colour.

4. Whisk a bit more and your Eggwash is ready.

Egg wash is majorly used for baked pastries except you decide to get creative with it.

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