Wednesday, October 19, 2016

How To Make a Doughnut

My people out there,good day.How have we being. This is Jossy from Jossy Kitchen.
Today,we will be preparing doughurt,a snack eaten by most of us.

Flour - 200g
Sugar - 50g
Butter - 50g
Yeast - 5g
Salt - pinch
Warm Water / - 120ml
Egg - 1
Nutmeg -½tsp(teaspoon)
Groundnut oil - 1 bottle

- Sieve flour into a clean dry dry bowl,add salt and nutmeg,then mix.
- Rub in the butter
- Add suaga and yeast,then mix.
- Mix all together,then make a well at the center of the bowl,add d warm water/milk and egg,then mix together. * Add the water gradually and mix*

-Knead the dough on a floured board,then put back in the bowl,cover tightly and put in a warm place to prove.
- Leave to rest for about 50 minutes,then it must have doubled it's original size.
- Put the dough back on the floured board,then u knead again (a process called knock back).
- After d knock back process,cut the dough with scissors into small sizes (Note: not too small),then roll into balls.
- Arrange in a floured baking tray,cover to rest for about 20 minutes.
- Then fry in a deep vegetable oil
- Fry until golden brown
- Can be served with any soft drink of your choice.

From: The Jossy Kitchen
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Sunday, October 16, 2016

How to Make Pineapple Fried Rice


  • Diced chicken
  • Diced carrot
  • Diced spring onions
  • Diced pineapple(remove d cure)
  • Diced pepper
  • Onions(cut into rings)
  • ¼ cup of vegetable oil
  • Chopped garlic
  • Prawns
  • Soy sauce
  • Maggi chicken
  • Meat stock
  • Diced liver


  • Cook the rice 
  • Heat vegetable oil
  • Add onions,garlic and fry a little
  • Add prawns,pepper,maggi, cubes,carrot,pineapple and soy sauce,then fry a little for 2 minutes.
  • Stir in the cooked rice
  • Add chicken and liver
  • Reduce heat and continue stirring
  • Add the meat stock and allow to cook for five(5) minutes
  • Lastly,add the spring onions and store


From: The Jossy Kitchen 
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Tuesday, October 11, 2016

How to make Plantain cupcakes for brunch

Plantain breakfast cup cakes. That’s what came to mind when I starred at my bunch of plantains that were on their way to becoming over ripe before I could figure out what to cook with them (again). I quit frying my plantains ages ago and have resorted to baking which is much healthier. So how was this going to pan out? Well, it was going to be quick and easy, but most of all healthy and delicious! All I needed in addition to my about to be overripe plantains, were some eggs, sardines, tomatoes, salt, black pepper, olive oil.
7-plantain cupcakes_WM
These were prepped and cooked in 45 minutes flat. In time for Sunday brunch. It’s a great and easy alternative if you are cooking for the family or having friend over for a leisurely breakfast/lunch. I’m definitely going to make the recipe again with a few more filling ideas that I have in mind. This is a great way to use up your plantains outside of frying, boiling or making a porridge.
3-plantain cupcakes_WM
I decided to garnish my cupcakes with some cherry tomatoes I had leftover from a salad I made the day before. You can use other garnishes for these. Spring onions, cilantro, basil leaves are a few that come to mind. Something fresh to complement the flavours in the eggs.
9-plantain cupcakes_WM
We got stuck into these right away. They are quite filling. You can certainly make these ahead of time and then store them in the fridge for serving later. You can reheat them in the oven for a few minutes if you’d like them warm. You can also add these to a salad. I’m quite proud of myself with this stroke of genius (if I may say so myself) and my oga totally approved!
9-plantain cupcakes_WM

Plantain breakfast cupcakes
Breakfast cupcakes with a twist, made with ripe plantains
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  1. 4 large eggs
  2. 1 can of sardines
  3. 3 cherry tomatoes / 1 small tomato to garnish
  4. Pinches of salt, black pepper
  5. 1 table spoon of olive oil
  1. 1. Peel the ripe plantains, place in a bowl and mash them with a fork, potato masher or a small pestle
  2. 2. Season the plantain with salt and pepper
  3. 3. Lightly coat a muffin pan with a little olive oil
  4. 4. Spoon the plantain mixture into the muffin pan and the create a well in each
  5. 5. Blind bake the plantain in the oven at 200 degrees C for 30 minutes until cooked through
  6. 6. Remove the plantain cups from the over and allow to cool
  7. 7. Boil 6 eggs until hard ~15 minutes. Once cooked set in a bowl of cold water for 10 minutes
  8. 8. Peel and mash the boiled eggs, add in salt and pepper to taste, and then add in the canned sardines. Note: be sure to remove the scales, bones and excess oil from sardines before adding them to the eggs. Mix together until all the ingredients are combined
  9. 9. Scoop the egg mixture into the plantain cups and garnish with sliced tomatoes
  10. 10. Serve
  1. You can add a variety of ingredients to your eggs including cooked onions, tomatoes, peppers etc
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Saturday, October 8, 2016

Coconut and garri crusted shrimp

Garri is more than a ‘swallow’ (aka an accompanying starch for Nigerian soups). It can also be used to coat and crust other foods, like prawns, in place of breadcrumbs. This is not a genius idea, by the way. For those of us in Nigeria who may not have breadcrumbs handy, or who are off bread completely (like me) it turns out to be a great alternative. I had been craving coconut crusted prawns for ages. In fact, I had purchased prawns several times in the last few months with the very intension of making some, but for some reason that dream did not materialise until a few days ago. Finally, I had the time and head space to try out this recipe. And, all I can say is. I lurv it! So easy to make as a light lunch or a starter, whichever you are in need of. So finally, I’m excited to share my coconut and garri crusted prawns.

All you need to do after you have cleaned and dried the prawns is to place beaten eggs in one bowl, and shredded coconut and garri in another. Dip the prawns in the eggs then the garri, then the coconut. You can repeat the process for a thicker coating. Lay on a baking tray and pop them in the oven.  They are that simple!

Loving the golden brown crust on these. It was hard no to eat them right off the baking tray.

Coconut and Garri Crusted Prawns
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  1. 1 medium egg (or 5 quail eggs for those allergic to chicken eggs)
  2. 2 kg (appx 12) Tiger prawns
  3. 50g Garri
  4. 50g Shredded coconut flakes (dried)
  5. Salt to taste
  1. Pre-heat the oven to 180C
  2. Clean and prep the prawns leaving the tails on. Once washed leave them to dry on a paper towl
  3. Beat the egg in a bowl and set aside
  4. Place the garri and shredded coconut in a separate bowl and mix together
  5. One by one, dip each shrimp in the egg, then dredge it in the garri coconut mix
  6. Optional: Repeat process above to thicken the coating
  7. Place coated prawns on a baking tray lined with parchment paper or foil
  8. Bake in the oven for 20 minutes
  10. A few tablespoons of sweet chilli sauce OR make a simple dipping sauce
  11. 1 tsp of olive oil
  12. 2 tsp of chilli oil or sirracha sauce if you have it
  13. 1 tsp of liquid sweetener (I used coconut nectar but you can use honey)
  14. Remove from the heat and plate along with a small side salad to garnish and dipping sauce
  1. Cooking for me is not an exact science. You may need to increase the quantity of the coconut and garri depending on the size of your prawns.
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Wednesday, October 5, 2016


This is a very easy meal to prepare and extremely versatile. You can tweak it as you want and it goes with a variety of side dishes like stewed meats, fish, eggs, vegetables etc.
My Mum makes it with lots of smoked fish and dried shrimps. The type of fish you would find in the southern part of Nigeria. Gigantic, dark, freshly smoked and quite expensive. She would throw in chunks, bits and pieces of fish…every mouthful was special. 🙂
After eating, she would down the food with a hot cup of tea. I wondered why she always had a cup of tea after a meal. I still don’t understand why she does it. I can buy into the idea of meals with soft drinks or juices but hot tea? Haba! The woman could soak Garri with groundnut and still drink tea.
I am sure wherever she is right now, she may be holding a cup of tea. She drinks tea more than the Brits. 😀
Now let’s cook.
In a dry pot, add palm oil. Then the sliced onions.
Follow it up with some tomato paste. I chose to use tomato paste to save time. You can use pureed fresh tomatoes if you wish.
Add some ground dried pepper and stir fry for a few minutes. Don’t get it burnt please!
Now, add some water and bring it to a boil.
While it is boiling, add your cubed yams carefully. You can now add sugar (if using). Cook for a while, then add seasoning cubes, crayfish and salt. Cover the pot and cook till it is almost done.
You can now add your fish chunks. Stir in and allow to cook. Make sure to reduce the flame.
With a pestle or a wooden spatula, melt some of the cooked yam until your porridge has a thick consistency. You can leave some chunks if you wish in it.
asaro 2i
asaro iAsaro (Yam Porridge)
Here is a handy printable.
Asaro (Yam Porridge)
Serves 2
Yam, cooked with palm oil, fish and spices.
Prep Time
10 min
Cook Time
50 min
  1. 1/2 medium size yam tuber (peeled, washed and cut into cubes)
  2. 2-3 cooking spoons palm oil
  3. 1/2 medium size onion (sliced)
  4. 2-3 table spoon tomato paste
  5. 2 table spoon ground dried crayfish
  6. 1 table spoon ground dried pepper
  7. 1 tea spoon sugar (optional)
  8. Seasoning cubes
  9. Salt to taste.
  1. 1. Peel, wash and cube the yam. Set aside.
  2. 2. In a clean pot, add palm oil. Then the sliced onion, tomato paste and dried peppers. Cook for a few minutes then add water.
  3. 2. Bring the pot to a boil, then carefully add the yams. you can add the sugar if using. Allow to cook for a while.
  4. 3. Now add the seasoning cubes, crayfish and salt. Cook until almost done.
  5. 4, Pour in the fish chunks and shrimps and cook until done.
  6. 5. With a pestle or wooden spatula, melt some of the yams until you get a thick consistency as desired.
  1. * Serve hot.
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Monday, October 3, 2016


Concoction rice has been on the Nigerian food scene for ages but it was a meal I didn’t really care about because I saw so many versions of it that I didn’t really like nor enjoyed. Some where just made up of palm oil and pepper with a little crayfish and seasoning. I just didn’t get it so it was not on my list of favorite meals until I told myself to look into it and modify it.
I decided to go for basmati rice, swapped the palm oil for vegetable oil and instead of making it a one pot meal, I made it a stir fry. 🙂 You know where I am going right? I brought in the Asian way of cooking, using an African recipe. God bless Asians and their techniques. Boy it was so good! It tasted like nothing I had tasted before and had more depth than the usual concoction rice. You should try this.Damnnn! You should!!! 😀
Let’s get the pots and pans rocking!
Cook basmati rice until it is almost done. See how to cook thePerfect Basmati Rice here. After cooking, spread it on a tray to cool down to avoid clumps.
Steam smoked fish with some salt until it is soft. This does two things. It kills germs and softens the fish, infusing some salt into the fish.
Slice the veggies. In a pre-heated frying pan, add some vegetable oil and toss in the vegetables. Stir fry for a few minutes.
Add blended crayfish powder, some cayenne pepper, seasoning cubes and some salt to taste. Blend it all properly.
Add the fish, prawns and some fish stock to add some fluidity to the sauce. Fry for a few minutes.
Now, add the cooled basmati rice and blend in nicely. Season some more if needed.
This is the slightly browned lovely concoction rice you get. Isn’t it Pretty? 🙂
dp 4
dp1 small
dp 2 smallStir Fried Concoction Basmati Rice.
Yaaay! 🙂
Here is a handy printable.
Stir Fried Concoction Basmati Rice
Serves 3
Stir fried basmati rice with mixed vegetables, spiced with pepper and flavoured with dried crayfish.
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
  1. 3 cups basmati rice (steamed)
  2. 1 medium sized onion (sliced)
  3. 5 habanero pepper (sliced)
  4. 5 stalks of spring onions (sliced)
  5. 1 medium sized smoked fish (cut to bits and steamed with salt)
  6. A handful of dried prawns (steamed with salt)
  7. 2 heaped tablespoon dried ground crayfish
  8. 2 cooking spoon vegetable oil
  9. 1/2 teaspoon ground cayenne pepper
  10. Seasoning cubes
  11. Salt to taste
  1. 1. Steam basmati rice.
  2. 2. Slice the onion, spring onions, habanero peppers.
  3. 3. In a frying pan, add the vegetable oil and then the vegetables, stirfry for a few minutes.
  4. 4. Add crayfish, cayenne pepper, seasoning and some salt. Allow to stay for 2 minutes over flame.
  5. 5. Pour in the fish, prawns and some fish stock. Fry for a few minutes.
  6. 6. Add the cooled basmati rice and blend in nicely. Heat up to let it absorb moisture and flavour. It will colour nicely and smell divine.
  1. * Serve hot.
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