HAJ GLOBAL BLOG

INGREDIENT             QUANTITIES Water                        (Lukewarm) 1 cup Salt                             1/4 Table spoon Margarine                50g Flour                          300g Eggs                            1g Sugar                         70g Yeast                          1/2 teaspoon Banana                     3 pieces PREPARATION PROCEDURE Peel and blend the banana With rubbing in method, mix all the ingredients together (flour,...

•    TOMATO-PEACH SALAD Toss tomato and peach wedges with red onion slices. Drizzle with cider vinegar and olive oil; season with sugar, salt and pepper. •    HERB SALAD Whisk 1 part lemon juice with 3 parts olive oil, and salt and pepper. Toss with dill, basil, chives, tarragon and lettuce. •    SPICY CARROT SALAD Ingredients 1.    Grated carrot 2.    ¼ cup of water 3.    Minced garlic 4.    Olive oil 5.    Lemon juice 6.    Red pepper flakes 7.    Parsley 8.    Salt Procedure 1.    Microwave grated carrots and minced garlic in 1/4 cup water until crisp-tender.  2.    Drain; toss with lemon juice, olive oil, salt, red pepper flakes and parsley.

•    FRIED RICE Ingredients 1.    Rice – 4 cups 2.    Onions – 1 bulb 3.    Green peas – 50g 4.    Green pepper – 70g 5.    Carrots – 70g 6.    Liver – 280g 7.    Curry – 2 tablespoon 8.    Thyme – 1 tablespoon 9.    White pepper – 1 tablespoon 10.    Butter – 300 mm 11.    Beef – 220g 12.    Chicken – 220g 13.    Groundnut oil 14.    Maggi cube (2 cubes) 15.    Salt Procedure 1.    Wash the meat and boil it for 30 minutes 2.    Cut the ingredients for the fried rice- cut the carrot, onions, green pepper and liver into separate bowls 3.    Parboil the rice 4.    Put the stock gotten from the water used in cooking the chicken and beef in a sauce pan and allow to boil 5....

•    NSALA SOUP Ingredients 1.    Chicken – 500g 2.    Uziza seeds – 6 3.    Utazi leaves 4.    Dried pepper 5.    Crayfish – 20g 6.    Seasoning – 2 cubes 7.    Yam slice – 1 piece(for thickening) 8.    Dried fish 9.    Udah – 2 seeds 10.    Ewulu – 2 seeds 11.    Salt Procedures 1.    Wash and season chicken to boil for 15 minutes 2.    Add dried fish, yam pieces to boil for 5 minutes 3.    Add all the spices, ground crayfish, pgiri, pepper, salt and seasoning and Cook for 5 minutes 4.    Pound yam and use it to thicken the soup. 5.    Boil until the yam for thickening is well blended 6.    Serve with pounded yam fufu •   

STARCH Ingredients 1.    4 cups garri starch 2.    750mm boiling water 3.    2 tablespoon palm oil Procedures 1.    Mix the starch to a thick paste with clean cold water in a cooking pot that has been greased with the palm oil to prevent the starch from sticking to the pot. The greasing also helps to improve the color 2.    Add the boiled water, stirring all the  time 3.    Cook, over heat while stirring with a long wooden spoon 4.    When the starch is smooth and its of good consistency, put in a wet plate and serve with banga soup or any other soup

•    WATER YAM PUDDING Ingredients 1.    1 small water yam 2.    1 small desert spoon of pepper 3.    Chopped meat or smoked fish 4.    One and half cups of palm oil 5.    1 teaspoon ground onions 6.    Salt Procedures 1.    Peel and wash the yam grate it in to a clean bowl 2.    Warm the oil 3.    Mix the grated yam vigorously until light and smooth 4.    Add the chopped meat and fish and mix well 5.    Add oil, ground pepper, onions, maggi and salt to the mixture and stir well 6.    Wrap in leaves and steam for 1 – 2 hours 7.    Serve hot.

•    PLANTAIN PUDDING Ingredients 1.    2 medium size ripe plantain 2.    3 cups of plantain flour 3.    2 dessert spoons ground red pepper 4.    2 dessert spoon ground onions 5.    Salt to taste 6.    One and half cup of red palm oil 7.    Smoked fish Procedures 1.    Peel and wash ripe plantain 2.    Beat the plantain in a mortar until it is soft and smooth 3.    Add the plantain flour and mix well 4.    Add salt, pepper and other seasoning and mix well 5.    Add the warm palm oil and mix properly 6.    Add some warm water and mix to a dropping consistency 7.    Add the smoked fish 8.    Wrap in leaves and steam for one and half hour to two hours depending on size 9.    Serve hot or cold.

•    BANGA SOUP Ingredients 1.    6 milk cup of Palm fruits 2.    I medium fish 3.    8 pieces of goat meat 4.    1 teaspoon of grounded pepper 5.    I medium onions 6.    8 uda seeds(ground) 7.    Half teaspoon crushed dried bitter leave (washed bitter leave) 8.    One and half bottles of water 9.    Salt Procedures 1.    Wash the palm fruits, pour it into a pot, add water and cover the pot, then allow it to boil until tender 2.    Squeeze the juice from the palm fruits using up the one and half bottles of water 3.    Leave in the bowl for 5 minutes for particles to settle and then filter the juice into a sauce pan 4.    Put the sauce pan on fire with the meat and allow to boil until it is fairly thick 5.    Add the pepper, salt,  seasoning, ...

•    POUNDED YAM Ingredients 1.    1 tuber of yam 2.    2 bottles of water Procedure 1.    Wash the yam, peel and wash once more 2.    Cut into small pieces 3.    Put into the pot and boil for about 15 minutes 4.    Pound Into a fine smooth dough and serve with ujuju soup, pepper soup or any soup of your choice  

•    UJUJU SOUP Ingredients 1.    8 pieces of meat 2.    1 medium smoked fish 3.    2 wrap of ogiri 4.    I tin tomatoes 5.    Ground crayfish 6.    Half milk cup of palm oil 7.    I tablespoon ground pepper 8.    4 cups of water 9.    Two maggi cube (seasoning) 10.    Salt 11.    A bundle of ujuju leave Procedure 1.    Wash meat and fish 2.    Prepare the ujuju leaves by removing the back midribs, wash in salty cold water 3.    Pound the leaves to give a paste of dropping consistency 4.    Mash the ogiri to a smoother in a mortar with a pestle 5.    Add fish, ground crayfish, pepper and palm oil and leave to boil for about 10 minutes 6.    Add  the vegetable(ujuju) and simmer for 10 minutes 7....

            NIGERIAN DISH •    BANGA JOLLOF RICE Ingredients 1.    30 palm fruits (banga) 2.    2 cups of rice 3.    2 medium smoked fish 4.    2 tablespoon ground crayfish 5.    1 maggi cube 6.    4 fresh tomatoes 7.    1 medium onions 8.    4 medium fresh pepper 9.    Salt to taste Procedures.                 1.    Boil palm fruit till soft 2.    Pound already cooked palm fruits in a mortar until the palm fibers leave the nut. 3.    Pour some clean water into the already pounded banga, mix well, squeeze the palm fibers and sift out the filtrate. 4.      Wash and parboil rice. 5.    Place the filtrate on the f...

•    KHEER (INDIA RICE PUDDING) Ingredients 1.    8 tablespoon of  jasmine rice 2.    3 tablespoon of unsalted butter 3.    1 teaspoon of  lightly crushed saffron 4.    1 teaspoon of  ground cardamom 5.    8 cups of milk 6.    8 tablespoon of light brown sugar 7.    1⁄2 cup slivered almonds, toasted 8.    1⁄2 cup thinly sliced pistachios Procedure 1.    Place rice in a fine strainer, and rinse under running water until water runs clear; drain thoroughly. 2.    Heat butter in a 10" skillet over medium heat;  3.    Add rice, saffron, and cardamom, and cook, stirring until lightly toasted, about 2 minutes.  4.    Add milk, and cook, stirring occasionally, until milk is reduced by half and rice is tender, about 1 hour and 20 minutes. 5.  ...

•    OGBONO SOUP Ingredients 1.    Beef – 500g 2.    2 large dried fish 3.    I tomato cup of ogbono 4.    Half cup of crayfish 5.    3 desert spoons of palm oil 6.    I teaspoon dried pepper 7.    Seasoning – 2 cubes 8.    Vegetable(pumpkin leave) – 30g 9.    Salt Procedures 1.    Cut beef, wash and boil for 30 minutes 2.    Keep the palm oil in a pot using low heat, melt the ground ogbono in the oil 3.    Add the ground pepper and crayfish to the boiling water and boil for 5 minutes 4.    Add the ogbono to the boiling water, then add the washed fish and salt to taste and allow it to boil for 10 minutes 5.    Add vegetable and cook for 5 minutes 6.    Serve with pounded yam or eba. •    BANGA SOUP Ingredients 1....

BRAISED RICE Ingredients 1.    Rice – 4 cups 2.    Chicken – 500g 3.    Stock, preferably chicken stock – 120ml 4.    Onion – 1 bulb 5.    Butter – 50g 6.    Maggi – 1 cube Procedure 1.    Parboil the rice 2.    Add 25g of butter in a pan 3.    Add onion, cook gently for 2 minutes without coloring 4.    Add the rice, cook gently without coloring for 2 minutes 5.    Add the stock to rice 6.    Season, cover and allow it to boil 7.    Place in a hot oven for about 15 minutes until it is cooked 8.    Remove immediately into a sauce pan and mix in the remaining butter 9.    Check well for seasoning and serve

•    SAMOSAS Ingredients 1.    5 cups of flour 2.    8 tbsp. unsalted butter, cubed and chilled 3.    Kosher salt, to taste 4.    1⁄2 cup ice-cold water 5.    1 lb. russet potatoes, peeled and roughly chopped 6.    4 carrots, roughly chopped 7.    3 tablespoon of canola oil 8.    1 teaspoon of cumin seeds 9.    1 small yellow onion, minced 10.    1⁄2 cup frozen peas, defrosted 11.    1⁄2 cup minced cilantro 12.    1⁄2cup minced mint 13.    1⁄2 teaspoon  garam masala 14.    2 small green Thai chiles or 1 serrano, minced 15.    1 (1") piece of ginger, peeled and minced 16.    Tamarind and coconut-cilantro chutneys, for serving (optional) Procedures 1.    Make the dough - Pulse flour, butter, and salt in a food process...

INDIAN DISH •    GULAB JAMUN Ingredients 1.      2  cups of  dry powdered milk 2.       5 tablespoons  flour 3.        4 tablespoons ghee (clarified butter), melted 4.        1 teaspoon of baking powder 5.        1 cup of warm milk 6.        2 tablespoon chopped almonds (if you like) 7.        A pinch of ground cardamom 8.        1 quart vegetable oil for deep frying 9.        1 1/4 cups white sugar 10.        7 fluid ounces water 11.        1 teaspoon of rose water Procedures 1.    Mix water, sugar and ground cardamoms together 2.    Mix the flour, milk powder and soda together 3.    Add ghee and  ...

•    EDIKAN IKON SOUP (CALABAR) Ingredients 1.    Stock fish – 150g 2.    Beef – 250g 3.    Dried fish – 250g 4.    Kpomo – 100g 5.    Fresh pepper – 10 seeds 6.    Pumpkin leave – 2 kg 7.    Water leaf – 1 kg 8.    Onions – 1 bulb 9.    Palm oil – 2 desert spoon 10.    Crayfish – 20g 11.    Seasoning – 2 cubes 12.    Salt Procedure 1.    Cut beef, season and boil 2.    Add stock fish and wash kpomo, cut into small pieces 3.    Add dried fish 4.    Cut the leaves into tiny piece 5.    Add little water if possible e.g 1 cup 6.    Add the ground pepper, onions and crayfish 7.    Add all the vegetables 8.    Add the palm oil 9.    Add little salt and seasoning 10....

•    PRAWN CURRY Ingredients 1.    Fresh prawn, 15 to 20 large size 2.    Onions – 3 bulbs 3.    Garlic – 3 cloves 4.    Groundnut oil – 1 large spoon 5.    Curry powder – 1 large spoon 6.    Tomatoes 7.    Water – half cup 8.    Stock or coconut milk 9.    Salt Procedure 1.    Shell and clean prawn 2.    Chop up onions and garlic 3.    Fry the chopped onions and garlic until brown 4.    Add curry powder and fry until brown 5.    Add salt, tomatoes, the water or stock and the prawn 6.    Boil gently for 15 – 20 minutes.

          INGREDIENTS Flour.                   500g Fat.                       50g Onion.                   1 bulb Yeast.                    1 tablespoon Grated nutmeg.     pinch Sugar.                     100g Minced meat.         300g Vegetable oil.        2 tablespoon Seasoning.             1 cube Sa...