5 Nigerian Stews And Sauce Without Tomatoes

Tomatoes is a favourite staple in Nigeria, and so, a large number of locals who cannot cope with the inflation in its price are hesitant to make the widely enjoyed stew and are now seeking alternative ways to make sauces with which to complement their daily meals.


In a bid to find a solution, we have put together a list of 5 economical and local stews and sauces that can be made without tomatoes.

Garden egg sauce

A very popular delicacy in the southern parts of the country, Garden egg sauce can substitute for the tomato stew any day. The basic ingredients needed include: Garden eggs (either purple “aubergine”, white or green), palm oil, smoked fish, ground pepper (either chili or scotch bonnet), iru (rinsed), onion, crayfish and salt to taste. It can be used to eat rice, yam or plantain.



Banga stew

Popularly referred to as Ofe Akwu, banga stew is a palm nut stew native to the Igbo tribe of Nigeria. While making this stew can take a lot of time as you have to extract the palm oil juice from the palm nuts, it is usually worth the stress in the end as the taste is absolutely yummy. The only ingredients you need include: palm fruits or palm fruit concentrate, beef, dry fish, vegetable (scent leaves for ofe akwu or dried and crushed bitter leaves for Delta-style banga soup), onions, crayfish,  stock cubes, iru, salt and chilli pepper (to taste)

Ofada stew

Also called “Ayamase”, Ofada stew that is usually made to go with a special kind of local rice referred to as Ofada rice. The sauce can however be used to eat normal white rice, yam, plantain and even spaghetti. The sauce is pretty easy to make and the only ingredients you need include: unripe habanero peppers, green tatashe or green bell peppers,  locust bean seasoning (iru, ogiri okpei or dawadawa), red palm oil, onion, crayfish, assorted meat and fish.

Miyan Kuka

A delicacy from the northern part of the country, Miyan Kuka is also known as the Boabab leaf stew. It is a favorite of the Hausa tribe and is usually served with white rice. The key ingredients for preparing this stew include : beef, onion, dried fish, hot peppers (washed, soaked and flaked), kuka [baobab] leaves (pounded to paste), dawadawa(fermented dried seeds of the African locust bean pressed into a ball or a cake), yaji(suya seasoning), a pinch of potash, palm oil, seasoning cubes and of course, salt to taste.

Pumpkin leaf sauce

Pumpkin leaf, otherwise known as Ugu, is one of most widely used vegetables in Nigeria. Pumpkin leaf sauce which is not only very tasty but also very healthy is basically a sautee of fluted pumpkin leaf and onions. It certainly does not taste a long time to cook. The ingredients needed include: chopped pumpkin leaves, seasoned beef or chicken, sliced to strips (optional), meat stock, vegetable oil, chilli pepper, onion bulb, seasoning and salt to taste.

COCONUT CAKE

   When you are just tired of making same type of cake and a client says she/he wants something different.

 move away from the stereo-type cakes. i believe as a baker one must have delicious and secret cake recipe. these will lunch you into a money making baker. you get that flow, right?

coconut cakes differs. we have some with fresh grated coconut. we have the coconut cakes with the dried no sweetened coconut ( desiccated coconut) and the extracted coconut milk cake.
 
For this recipe we shall be using the (desiccated coconut) and coconut milk together.


INGREDIENTS

Margarine - 200g

Sugar - 150g

Flour - 300g

Coconut flavour - half teaspoon

Baking soda - half teaspoon

Coconut milk - 200ml

Baking powder - half teaspoon

Dessicated coconut - 100g


METHOD

• Preheat oven for 20 mins
• Grease a 9 inch round pan.
• Sieve flour, baking powder and baking soda
• Cream margarine and sugar till light and creamy
• Add egg one at a time
• Add flavor and mixed properly
• Add flour with alternating with coconut milk
• At this stage you can add desiccated coconut
• Mix in together properly
• Pour mixture into pan
• Bake for 50 mins 

NAIJA FOOD RECIPE

Butter Cookies

Do you remember the good old Danish Cookies in can? so delicious and heavenly aroma. #wow.

Well i don't think they make them that good anymore.

 luckily, i stumbled across a butter cookie recipe..... it sure tasted great thought i should share with you.

INGREDIENTS

• All purpose flour - 500g
• Butter - 350g
• Sugar - 100g
• Icing Sugar - 80g
• Egg - 125g
• Vanilla Flavor - 1 teaspoon

Method

• Mix sugar and icing sugar together and cream with butter. 
• Add other ingredients and cream with your spatula or mixer using the K- beater for few minutes.
• Put the mixture in a piping bag with a star tip nozzle.
• Pipe small sizes on a baking tray lined with baking sheet.
• Pre- heat oven on moderate heat
• Bake for 25 mins

Serve with a glass of milk shake.

SHORT CRUST

SHORT CRUST PASTRY

Is a pastry wrap for your meat pie chicken pie, sausage rolls, fruit pie, etc.

As a baker, you can prepare in large quantity and store in the refrigerator.

 We are going to share Ingredients and method of preparation on how to make a very soft short crust.

INGREDIENTS

FLOUR- 500G

MAGARINE- 250G

BAKING POWDER- 1 TEASPOON

SALT- A PINCH

WATER (VERY COLD) – 250 ML

METHOD OF PREPARATION

·         Sieve flour, baking powder and salt into a bowl and add margarine.

·         Use your fingertips to rub the margarine into the flour until you have a mixture like breadcrumbs. Try to work fast to avoid your mixture turning greasy.

·         Sprinkle the cold water, over the flour and margarine mixture, evenly.

·         Using your fingertips start mixing all the ingredients in the bowl together until the mixture is round dough is formed.

·         Wrap your dough in a cling firm or a greased plastic bag and put in the refrigerator for 30 minutes.

·         Remove your dough from the fridge; knead gently on a lightly floured surface.

·         Ready to be used your pastries.

TOP BAKER: IBADAN

Register to compete and be celebrated as a Top Baker!

Naija Top Baker winner will be selected annually through a series of exciting searches around the country via regional screenings alongside a cake exhibition and teaching session. This year’s edition will end with a winner, after regional screenings in four major cities, who will be crowned, Naija Top Baker 2017.

Abuja Regional Screening for Northern States was held on February 12-13, 2016.

Next, Ibadan will host upcoming bakers from all South West States for a chance to enter this lifetime opportunity to carve a niche for yourself as a baker! This is the second leg of the screening stage. The grand finale will hold in Lagos on December 1 to 3 featuring all winners from regional screenings in a final showdown!

Date: 12 to 13 May, 2016

Venue: Social Development Training Centre, Sango-UI Road, Samonda Ibadan, Oyo State

Time: 9am daily

This event is specifically for bakers in South West States of Lagos, Ogun, Oyo, Osun, Ekiti, Ondo and parts of Kwara. Do you want to satisfy your competitive spirit as a cake maker? All contestants will pay a token of 5k and will be provided with basic tools for the competition. Each contestant is entitled to 1 assistant only. Get more details and register here; naijatopbaker.com/competition.

Naija Top Baker is powered by Versatili Communications Limited. For further enquiries; WhatsApp-07051118878. BB-52E0F0AF. COMING SOON: Screenings in Port Harcourt & Ebonyi.

Tell every Baker you know about this great opportunity. The next Naija Top Baker could be you, your sister, your friend or your student!

ijayblog

BREAD ROLLS

How to make bread rol

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INGREDIENTS:

(1) 520 Flour (4 Cups)

(2) 2 Teaspoons Salt

(3) 3 Tablespoons Sugar

(4) 1/4 Teaspoon Nutmeg

(5) 3/4 liquid Milk

(6) 1/2 Cup Warm Water

(7) 1 Large Egg

(8) 56 Grams Melted Butter (1/4 Cup)

(9) 1 Tablespoon Active Dry Yeast

(10) 1 Egg (For wash)

(11) 2 Tablespoons Melted Butter (For Brushing)

Direction
(1) Bread flour can be used in place of all purpose flour.

(2) You can replace the milk with more warm water.

(3) This cannot be over emphasized. The water must be warm, not cold, not hot, but warm.
(2) Melt the butter and set it aside. Beat the egg and set is aside too.
(3) In a large bowl, combine the flour, remaining sugar, salt and grated nutmeg. Mix them together and create a well in the middle of the mixture.
(4) After the yeast has activated, pour the yeast mixture, melted butter, milk and egg in the middle of the dry ingredients and mix everything with a wooden spoon until you get a shaggy dough.
(4) After the yeast has activated, pour the yeast mixture, melted butter, milk and egg in the middle of the dry ingredients and mix everything with a wooden spoon until you get a shaggy dough.

(5) Turn the dough unto a lightly floured surface and knead for about 5 minutes, just until the dough comes together. Form the dough into a ball and cover it with the mixing bowl for 10 minutes. This resting period will allow the flour soak up all the liquid and relax the dough, thus making it easier for you to knead.

(6) After 10 minutes, knead the dough until smooth. This will take about 5 to 8 minutes, depending on your skill level.

NOTE: The above process can also be executed with a stand mixer. Place all the dry ingredients in a stand mixer fitted with the paddle attachment. Pour in the wet ingredients and mix at medium speed until a shaggy dough forms. Switch to the dough hook and knead at medium speed until the dough is smooth.

(7) Oil the mixing bowl, form the dough into a ball and roll it in the oiled bowl. Cover the bowl with cling film and leave it in a warm place to double. This would take about 1.5 hours.

TIP: Keep the dough in your oven with the light on. Bread rises faster in a warm environment.

(8) After the dough has doubled in size, deflate the dough and divide it into 12 equal parts.

TIP: I weigh my dough using a kitchen scale (It weighed 1 kg, 4 grams) and divided it into 12 equal parts by weighing each part (each part weighed about 83 grams).

(9) Shape each part into a ball making sure you tuck the seam underneath the ball.

(10) Line a 9 x 13 baking dish/pan with parchment paper. Try not to use a tray for these rolls or they would spread out horizontally which is not what you want.

(11) Place the rolls in the lined baking dish and cover them lightly with cling film. Leave the dough to double again. This takes about an hour.

(12) Close to the end of the second rise, preheat the oven to 375 degrees.

(13) Brush the rolls with a lightly beaten egg and bake in the preheated oven for 20 minutes or until the rolls are golden brown.

(14) As soon as the rolls come out of the oven, brush them with melted butter.

(15) Now, here lies the trick to getting very soft and fluffy rolls. Cover the pan containing the hot rolls with clingfilm for about 10 minutes. The generated steam will soften the crust of the rolls.

Serve warm. Thank you. 'culled from A baking Group'

ZIMBABWEAN SWEET-POTATO COOKIES

Ingredient:

ü Cookie dough:

ü Blue band margarine-10tbs

ü Sugar-1/4cup

ü Lemon zest-1tbs

ü Freshly ground nutmeg-1tsp

ü chicken cube a slight sprinkling

ü Honey-1/4cup

ü Egg-1

ü Finely grated raw sweet potato-

ü 1cup All-purpose- flour-21/2cup

ü Baking powder-11/2tsp

ü Baking soda-1/2tsp

ü Lemon glaze:

ü Butter-1tsp

ü Lemon juice-1-2tbs

ü Powdered sugar-11/2cup

ü Water-1tbs

ü Direction;

 Cream together the margarine or butter and sugar in a big bowl. Blend in the lemon zest, nutmeg, chicken seasoning cube, honey, and egg. Fold in the sweet potatoes.

In a separate bowl, sift the flour, baking powder, baking soda and salt. Add it to the first mixture and stir until well blended.

Arrange the cookies dough –rounded teaspoonfuls on ungreased cookie sheets. Bake at 350 degrees for 7 minutes. Makes up to 60 cookies.

To make the lemon glaze, use a wooden spoon to combine ingredients in a glass or ceramic bowl until smooth. Add more water by the drop until glaze is easy to spread on cooled cookies.