AFRICAN RECIPES(only)

[shayo4real]

moin moin elemi meje(well not really meje but hey )

ewa oloyin(beans)
seasonings
boiled eggs
sardines
seasonings
ata(peppa)
foil pans/milk cans.

moin moin is really easy actully but it can be a lil time consuming when it comes to steaming it the right way.
soak your beans in water for like 30 min and then peel it. put it in blender with some onions and blend it till its very smooth. also grind your pepper(ata).
once your have your ground up beans and ata, mix the two very well(you want equal parts but with a lil more beans than ata), i've heard that some peeps dont cook theres with ata(pepper) so it really depends on which way you like to cook it, but for me we've always made our with ata. once your paste is mixed, add your seasonings(maggi etc), then add ur sliced boiled eggs and mashed up sardines(you can add whatever else to make it elemi meje ).
now the tricky part is how to steam it, traditonaly its is steamed in leafs but some dont have access and i even find difficult to pour it in the leaves,i never get it right, there are many options out there, some pour it into lil foil packets or some use milk tin cans, there many creative things out there for u to pick and choose. what i like to use are these lil minture foil pans, the once that come with the white cardboard covers, so i pour the mixture in the lil foil contaniers. you wanna use a nice big pot with a tight cover, add a lil water, you dont want the water level to pass the level of the containers, as in you dont want your containers to be buried in water.set the containers in the pot and let it cook/steam, you want to have a tester container because you are going to be checking it constantly to make sure it is cooked to the right consictency. your gonna keep refilling the pot with water till its cooked right, it will prolly take a while so be patient.
it is traditionaly eaten with eko andd pap/akamu, but it can be enjoyed alone.
kay enjoy

[Sophia]

Originally Posted by Nimotalai

Cool...I get it! Thanks.

I just prepared some this morning for my guests
remember what i said abt creating a style? this mixture is totally different from my previous ones and i have to say this is my fav

here is my paste( i tot it was too thick but it came out fine)


this is how i make my balls:



the process and the result

[manilah]

Sophiaaaaaaaaaaaaaaaaaa

[Sophia]

okay so we are having a little sumtin tonight.....i made this...i hope those skinny bishes will come with their stomachs freal

[Sophia]

[Xpensyv_Bodi]

Sophie...with regards to ur puffs...when u say "different"...what exactly is it? what ingredients are u adding/subtracting?

nne share ur magic biko...abiaghim nkem iche here mennn

[Nimotalai]

Aunty Sophia....can I come and leave with you. Please?????!!!!!!

Your skills are top notch. Thanks so much for the pics. I'm going to try it this weekend. (pray for me)

[Nimotalai]

You must spread some Reputation around before giving it to Sophia again.

[Nimotalai]

Originally Posted by shayo4real

wow...how did i miss this thread....

Ibadan style gbegiri

beans
ata(ground pepper)
iru
palm oil
seasonings
onions

Pls....what is iru?

[Nimotalai]

Sophia...question please....I'm making puff puff tomorrow and want to add milk instead of water. Which kind of milk should I use: Tin milk, powdered milk or regular oyinbo peopl'es milk from the store.

Also, I'm making it for a small family gathering at my aunt's tomorrow.....how do I keep it warm? If I cover it, won't it sweat and get soggy? Or should I just carry my dough there and fry it when I get there?

Tanks in advance.

[Sophia]

Originally Posted by Nimotalai

Sophia...question please....I'm making puff puff tomorrow and want to add milk instead of water. Which kind of milk should I use: Tin milk, powdered milk or regular oyinbo peopl'es milk from the store.

Also, I'm making it for a small family gathering at my aunt's tomorrow.....how do I keep it warm? If I cover it, won't it sweat and get soggy? Or should I just carry my dough there and fry it when I get there?

Tanks in advance.

any kind is good...i use milk(2%) too but be careful because if you wait too long to fry it, it might starting tasting one kind....i tried it and it was too nasty.
as for keeping it warm...hmmmm keeping it in a warn oven might help
I really don't think covering it with foil will make it soggy

[Nimotalai]

Sista Sophia....thanks for all your help. Mehn this is not as easy as it looks.

Anyway I decided to make buns instead of puff puff because I didn't have enough time for the yeast to rise. It took a looooooong time to get the hang of frying the dough sha. I burnt 3/4 of my dough because the oil was too hot. Anyway sha, I somehow managed to salvage a few and they are pretty darn good. I took your cue and added some extra items, and took away some items too.

Here's how they turned out.





I hope puff puff is easier to make than buns....

[Xpensyv_Bodi]

Originally Posted by Nimotalai

Sista Sophia....thanks for all your help. Mehn this is not as easy as it looks.

Anyway I decided to make buns instead of puff puff because I didn't have enough time for the yeast to rise. It took a looooooong time to get the hang of frying the dough sha. I burnt 3/4 of my dough because the oil was too hot. Anyway sha, I somehow managed to salvage a few and they are pretty darn good. I took your cue and added some extra items, and took away some items too.

Here's how they turned out.


I hope puff puff is easier to make than buns....

Nimo...like what and what did u add or remove? I'd appreciate it if u dont mind sharing abeg..

good job by the way..I've never tried buns. might give it a shot next

[Lady1]

Everytime I ome to this thread hunger just dey catch me.

Shuo I feel like I put on 10lbs just looking at all that good food Sophia keeps making.

Auntie Sophie can I come crash at your place when I come to yankee?

please pretty please..

Chei all that food!!

[Funred55]

NIce thread y'all...I'm copying and pasting as we speak