HOW TO MAKE NIGERIA EGG ROLL

Nigerian egg rolls are made with dough and a few other ingredients mixed together, with a hard boiled egg rolled inside to form a ball and then deep fried. They cook well in low heat but can burn easily if the oil is too hot. So, a blog reader searched for Nigerian egg roll recipes on the blog and had
to contact me when she couldn't find any. I quickly remembered that the dough I use for pizza can give something close, had to add grated nutmeg and a raw egg to the pizza ingredients to soften a bit, add nutrition. Gave me the perfect egg rolls. Honestly, I made this small thinking "first attempt" cannot be great but I surprised myself, surprised everyone that ate and found it hard to believe that I didn't buy the egg rolls. When the kids rushed everything and won't stop asking for more, I had to quickly make a second batch that we all called "recession egg rolls" because these ones were made with pieces of boiled eggs unlike the first batch. These second batch is smaller in size so, the same ingredients produced 12 egg rolls here while the first batch with full eggs gave just 8.



Egg roll well cooked.


See ingredients and more cooking pics after the cut...


INGREDIENTS:
3 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon grated nutmeg
3 teaspoons yeast
1 raw egg
8 hard boiled eggs
250 ml warm water
1/2 teaspoon baking powder.



Adding ingredients to flour


COOKING DIRECTIONS:
Add all the ingredients to flour, mix, break the egg in there, mix a little and then pour in the warm water and mix for 5 minutes.
Put dough ball into an airtight container and leave for 10 minutes.
After 10 minutes, roll the dough in a slightly floured surface and cut with a round cup, lid or cutter. Place an egg in there, roll it up with your hands and continue that way until all the eggs are rolled in the flour.
Deep fry slowly in vegetable oil. Fry one side till brown before flipping and keep the flame low so it doesn't cook too fast and burn.
Remove from oil, place in paper towels and then serve.
This ingredients produced 8 delicious egg rolls.








































Warning:The egg roll on top is what happens when you don't cover the boiled egg properly.

HOW TO MAKE GOOD CHIN CHIN

This chin chin here is best I ever made or tasted anywhere. It's so good, I've bookmarked the recipe to be my GO TO chin chin recipe. I love it. I had to hoard this quantity for pictures because they were
being rushed by the kids. The chin chin is crunchy, yet not hard like stone. I wanted to add an egg but that would have made it soft and I like my chin chin crunchy (not hard o).

INGREDIENTS:


3 cups flour
1 tablespoon powdered milk
3 tablespoons sugar
1 teaspoon salt ( not heaped o)
1 tablespoon baking margarine (not heaped too, just level) You can use butter here. I don't have butter at home.
11/2 teaspoons nutmeg
1 cup water (250ml)
See more step by step cooking pictures below...







All the ingredients in a bowl



I just added margarine



Adding water





Dough is ready for cutting



Flatten with a rolling pin




Cutting into squares, cubes and any shape of choice



COOKING DIRECTION:
In a bowl I sieved the flour, added the sugar, salt, milk, nutmeg, margarine and with my fingers worked on the margarine until it looks a bit like bread crumbs then I poured in the water and kneaded until dough is elastic. The dough is placed on a board, flattened with a rolling pin and cut with a knife. I sprinkled some flour on the board to make rolling easy and still sprinkled some flour on the dough before cutting.
Frying in hot oil was the final work. So quick and easy.



Ready for frying





Chin chin in hot oil.
Happy cooking!

How to make Nigerian Grilled Chicken

Looking to make Nigerian Grilled Chicken ?
Grilled chicken is one of the popular Nigerian foods. It is very easy to prepare and here the steps to get your grilled chicken prepared in no time


Ingredients:
Two skinless chicken thighs or however much you’d like
Crushed chilli
Mixed Herbs
Salt
Aromat Seasoning
2 x Knorr Cubes or any one you prefer

Instructions:

1. The quantity of each ingredient is dependent on the number of chicken thighs you are looking to grill
2. For two chicken thighs, 150 grams of Crushed chilli will suffice, mixed with 50 grams of mixed herbs, tea spoon of Aromat seasoning, half a tea spoon of salt and two Knorr cubes.
3. Marinate the chicken thighs with the mixture and make sure each piece is properly covered.
4. It is best to leave the chicken thighs in the fridge overnight or for few hours as this allow the marinate to penetrate the chicken which will in turn give you a good taste.
5. Pre-heat your oven for about 10 minutes at 200 degrees Celsius before placing the marinated chicken thighs on the grill
6. Allow each side to get properly cooked (gold brown) for circa 15 minutes each.
7. Allow the chicken thighs to cool down a bit and serve with a plate ofNigerian Jollof Rice, Salad or anything else you like.

Why don’t you go ahead and make your own grilled chicken following these easy steps? Feel free to look through the food blog for lots of mouth wateringNigerian Food Recipes

Roasted Cauliflower Mac and Cheese

Directions
Place drumsticks in a 4- or 5-quart slow cooker. In a medium bowl, combine hot sauce, tomato paste, vinegar, and Worcestershire sauce. Pour over chicken in cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Meanwhile, in a small bowl, combine sour cream, mayonnaise, blue cheese, and cayenne pepper. Reserve half of the blue cheese dip (3/4 cup); store as directed below. Cover and chill the remaining dip until ready to serve.
Using a slotted spoon, remove drumsticks from cooker. Skim fat from cooking juices. Reserve eight of the drumsticks and 1 cup of the cooking juices; store as directed below. Serve remaining drumsticks with some of the remaining cooking juices, the remaining blue cheese dip, and celery sticks. Makes 4 servings and reserves.

From the Test Kitchen

TO STORE RESERVES:
Place blue cheese dip in an airtight container. Remove skin and meat from drumsticks, discarding bones. Using two forks, shred chicken (2-1/2 to 3 cups). Place shredded chicken and the 1 cup cooking juices in a second airtight container. Seal and chill for up to 3 days.
Ingredients
6cups small cauliflower florets
2teaspoons olive oil
1/4teaspoon salt
2cups dried elbow macaroni or cavatappi pasta
1tablespoon olive oil
3/4cup finely chopped onion
2cloves garlic, minced
2 1/2cups fat-free milk
2tablespoons all-purpose flour
1/2teaspoon salt
2ounces reduced-fat cream cheese (Neufchatel), cut up
1 1/2cups shredded reduced-fat sharp cheddar cheese (6 ounces)
1cup soft bread crumbs
1/4cup grated Parmesan cheese
1/2teaspoon snipped fresh thyme
1teaspoon olive oil

Buffalo Chicken Drumsticks with Blue Cheese Dip

Directions
Place drumsticks in a 4- or 5-quart slow cooker. In a medium bowl, combine hot sauce, tomato paste, vinegar, and Worcestershire sauce. Pour over chicken in cooker.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.

Meanwhile, in a small bowl, combine sour cream, mayonnaise, blue cheese, and cayenne pepper. Reserve half of the blue cheese dip (3/4 cup); store as directed below. Cover and chill the remaining dip until ready to serve.
Using a slotted spoon, remove drumsticks from cooker. Skim fat from cooking juices. Reserve eight of the drumsticks and 1 cup of the cooking juices; store as directed below. Serve remaining drumsticks with some of the remaining cooking juices, the remaining blue cheese dip, and celery sticks. Makes 4 servings and reserves.

From the Test Kitchen

TO STORE RESERVES:
Place blue cheese dip in an airtight container. Remove skin and meat from drumsticks, discarding bones. Using two forks, shred chicken (2-1/2 to 3 cups). Place shredded chicken and the 1 cup cooking juices in a second airtight container. Seal and chill for up to 3 days.

Ingredients
16chicken drumsticks (about 4 pounds), skinned, if desired
116 ounce bottle buffalo wing hot sauce (2 cups)
1/4cup tomato paste
2tablespoons white or cider vinegar
2tablespoons Worcestershire sauce
18 ounce carton dairy sour cream
1/2cup mayonnaise
1/2cup crumbled blue cheese (2 ounces)
1/4 - 1/2teaspoon cayenne pepper or bottled hot pepper sauce
Celery sticks

Indian-Spiced Chicken Thighs

Directions:
Combine chicken, onions, garlic, raisins, 1 teaspoon of the garam masala, 1/4 teaspoon of the salt, the pepper and broth in slow cooker bowl. Cover and cook for 3 hours on HIGH or 5 hours on LOW.

In a small bowl, stir together the remaining 3/4 teaspoon garam masala, remaining 1/4 teaspoon salt, the yogurt and cornstarch. Remove chicken to a platter and keep warm.
Whisk yogurt mixture into slow cooker bowl and cover; cook an additional 15 minutes or until sauce has thickened. Stir in almonds and serve sauce with chicken over rice, if desired.


Nutrition Information for Indian-Spiced Chicken ThighsServings Per Recipe: 4
PER SERVING: 621 cal., 24 g total fat (5 g sat. fat), 333 mg chol., 717 mg sodium, 33 g carb. (3 g fiber), 73 g pro.

Ingredients

3 pounds boneless, skinless chicken thighs

2 onions, thinly sliced

3 garlic cloves, minced

1/2 cup golden raisins

1 3/4 teaspoons garam masala

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup low-sodium chicken broth

1/2 cup plain yogurt

2 tablespoons cornstarch

1/3 cup toasted slivered almonds

2 cups cooked basmati rice (optional)

How To Prepare Coconut Rice

Coconut rice is not just a healthy meal, it is also delicious, especially when you use really matured-sweet coconuts, if you are looking to prepare this delicious meal but don’t know how to do it, here is all you need to know about preparing this delicious rice meal.


I think this comes fourth on my list of delicious rice meals. Right after salad sauce, carrot stew and fried rice.

What you see is a simple coconut rice, super delicious. The only difference between the usual jollof rice and this is the use of cocoanut milk; it changes the taste and impairs the color slightly.

There are actually different recipe, some don’t use tomatoes, I have another recipe in the rice book that is called buttered coconut rice, it’s to die for.

First you should spend some time looking for the really matured cocoanut, one big cocoanut would be enough for 4 cups of rice which would probably serve a family of five or six.

When you eventually find the matured-dried cocoanut, the shell is usually dried. Break it, take a bite, if it is not sweet, start looking again. It is important to buy the really matured and sweet cocoanut, it make a whole lot of difference. It should really be somewhat sugary. If you are there, shout – yaw!!! And commence with the rest of the cooking.

The Ingredients for cocoanut rice Include (Serving – 6 Persons)
Coconut (one big ball)
3 cups of rice
Fresh ground or sliced tomatoes (500ml)
Chicken/beef (2KG)
Onions (2 bulbs)
Maggi cubes (2-3)
1 sachet Kitchen glory (beef seasoning)
Groundnut/vegetable oil half cup (150ml)
Salt and pepper to taste
Step 1

How to make coconut rice

You start by breaking and de-shelling the cocoanut (we don’t need the water inside, you can drink it – very healthy), grate (sort of grind) the coconut with a grater, the idea is to squeeze out the milk from the main coconut. Normally you grate the coconut with a grater and then add a cup of water or two and then squeeze out the white water (coconut milk) which is needed for the preparation of coconut rice. Filter the squeezed out milk and set aside in a bowl

Parboil about three to four cups of rice, grind the tomatoes/peppers (you need about 500ml), your blender should be calibrated, or you can slice the tomatoes if you like. Also parboil the chicken with all the necessary ingredients (Onions, Maggi, Salt, and Kitchen glory – beef seasoning), add water about five minutes later and allow cooking till it is soft for consumption.

Pick the chicken with a fork and deep fry while reserving the stock (water from the meat) for further cooking. Once you have gotten the water from the coconut and also fried the chicken… or not. Sometimes I just add the chicken without frying them.

Step 2
Set your cooking pot on heat, add half cup (150ml) of vegetable/groundnut oil, allow heating for at least 90 seconds before adding the ground or sliced tomatoes. Now fry and stir the tomatoes for the next 10-15 minutes till it is dried.

Add the meat extract (water from the meat) once you are done with frying the tomatoes, also add the coconut milk, a cube of maggi, add more salt to taste. Allow to boil before adding the rice, cook for the next twenty to forty minutes until it is very soft for consumption.

You can add a little more water along the line. Once it is soft enough to your desire, go ahead and serve with the fried meat, you just made a delicious pot of coconut rice

Serve with the cooked, fried or grilled chicken. Aside chicken you can also use goat meat, beef or assorted meat to make a delicious cocoanut rice meal.

Do you like the meal? Any question? pls leave me a comment below.