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   PREP TIME:10 min                      FREEZING TIME: 1-hour                        DIFFICULTY: Easy

Women around the globe are worth to be celebrated. And how do we do that? We create delicious recipes for them to enjoy:)

As we celebrate women this month, let us put health into perspective! A healthy woman is a happy woman (and vice versa).

I created this gorgeous no-bake snack, filled with chewy and sticky cherries and cherry syrup. Nothing can be more irresistible than this.

Let’s dive in to the recipe!

Ingredients:

300 g whole pitted dates250 g birches muesli100 g raisins½ tsp salt20 grams castor sugar1 tin black pitted cherry

Instructions:

Soak the pitted dates and raisins in hot water for 5 minutes. Drain off the excess water.Take 100 grams of birchies muesli and use a food processor to pulverize them until you have fine flour. Set the flour aside in a bowl.In a food processor, pulse the soaked dates and raisins until they are smooth.Add the pitted dates, salt and 150 grams of birchies muesli to the muesli flour. Mix together until dough is formed.Line a loaf pan with parchment paper and spread the dough into pan and smooth the top out evenly, pressing all the way into corners with your fingers.Place the pan in the freezer for 30 minutes (or longer) to set.In a pan, pour the black cherries and add sugar then bring to boil on medium heat. The pitted cherries texture should be like maple syrup texture.Remove the dough from the freezer and pour the cherries on top of the dough. Add nuts of your choice. Return the dough to set in the freezer for another 30 min.Slice into 8 thick bars or into small squares and serve immediately. Store leftovers in the freezer (or the fridge).

Shop your ingredients online at The Refillery Store […]

DIFFICULTY: EASY PREP TIME: 5 MIN COOKING TIME:10 MIN

Perfect breakfast~ Perfect day

This delicious pancake recipe will roughly take 15 minutes to prep.

This is one of the healthiest breakfast that you will ever have. I love using oatmeal as a main ingredient because of its health attributes and how it completely eradicates those cravings. Oatmeal is very filling, I only had 2 pancakes and was all good for the rest of the day. If you are looking for satiating meals that are delicious and packed with nutrients, then you are at the right place.

I also added some poppy seeds for some crunch to the pancakes. Some benefits of adding poppy seeds to your diet according to the Healthline are as follows:

Poppy seeds contain pain relieving components.Poppy seeds boost heart and skin healthPoppy seeds aid digestion and enhance fertility.

Let’s jump into the recipe then!

INGREDIENTS:

1 cup oat-flour (you can make your own oat-flour by blending your oats in a blender/food processor)2/3 cup cake wheat flour1 tsp baking powder1/2 tsp salt2 tbsp sugar2 tbsp poppy seeds1 tsp vanilla essence3/4 cup milk2 large eggs1 tbsp butter for frying

METHOD:

In a bowl, whisk the eggs, milk, vanilla essence, salt and sugar until fully mixed.In another bowl, mix the oat-flour, cake wheat flour, poppy seeds and baking powder.Pour the whisked egg mixture into the flour and use a spatula to mix the ingredients until fully combined.Use a large spoon to scoop out the pancake mix into a non-stick pan. Fry the pancakes on medium heat using butter. Enjoy! […]

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Focaccia Bread – A delicious and easy bread that can be made and enjoyed instantaneously!

Focaccia
Whether or not you are a seasoned breadmaker or fail to make a decent piece of toast, this rosemary focaccia bread recipe is for you.
No-knead focaccia bread is the easiest bread to make. It uses ingredients you most likely already have like flour, yeast, salt, water, and oil. Because focaccia uses yeast to rise instead of a starter, it can be prepared the day of or the night before and left to rise while you go on and live your life — unlike some other bread focaccia requires no attention!
Eliminating the need to knead, pun intended, makes this a quick, easy, mess-free, and always successful bread recipe that will make you seem like a top chef but with very little effort. This bread is so versatile and takes only minutes to assemble, once baked you will have buttery, doughy bread that is crispy on the outside and fluffy on the inside.

Ingredients for making Focaccia Bread
Flour: Since about 75% of the recipe is flour, the flour you choose will make a big difference in the taste and texture. We recommend using all-purpose flour as it will give this bread the best texture — airy, crispy, and chewy. Another great flour option is bread flour. Bread flour has more gluten protein and when baked results in an even chewier bread.Olive oil: Focaccia requires a lot of olive oil. Please don’t be stingy whenWater: This recipe is a no-knead recipe so it calls for a high moisture dough. Don’t worry if your dough looks a bit wet, you will eventually be rewarded with a crusty crust and soft interior Focaccia bread.Salt: The addition of salt cannot be over-emphasized. It slows down the yeast action and prevents the dough from over fermenting, it also helps the retention of moisture in the dough.Sweetener (sugar or honey): This helps to stimulate the yeast. Don’t skip it!Toppings: I love how versatile this recipe can be when it comes to the choice of toppings. Be as creative as you can

Topping Ideas
In this recipe, we have opted for a classic version of focaccia that is topped with some rosemary, garlic, oil, and flaky salt. However, once you make this bread, you’ll find it so delicious you’ll want to keep making it. For that reason, we’ve included some of our other favorite topping variations.
Za’atar: A Middle Eastern herb that stems from the mint family. Make a za’atar version of this focaccia by omitting the rosemary and sprinkling the top of the bread with za’atar before putting it in the oven.Black Seed: Sprinkle some black seeds over your unbaked focaccia and omit the rosemary again to make this version.Crispy Onions and Shaved Potatoes: Shave some onion and potato pieces and place them overtop the unbaked bread in a thin layer. The thin layer of onions and potato will caramelize and crisp as the bread bakes, leaving you with unparalleled flavor and texture.

How Long Will It Take?

The bread will need to rise overnight in the fridge for 8 hours or more before baking. If you’re in a rush it can rise on the counter for 3-4 hours.
What Temperature?
Bake your focaccia at 450ºF until golden brown and crispy on the outside and fully cooked —no raw dough — on the inside. You can test to make sure the inside is cooked by sticking a knife in the center.
How To Store Focaccia?
If there is any bread left, which is highly unlikely, with how delicious this bread is served warm, you can cut leftover pieces and store them in the freezer. When you want to reheat them just put them on a baking sheet and defrost at 300ºF until warmed through.
What To Serve With Rosemary Focaccia Bread?
Focaccia bread is so versatile and makes a great dipping bread. You can dip the rosemary version in some olive oil or dip the za’atar version in some tahini, which is a Middle Eastern sesame paste, or some labneh, which is a delicious sour cream yogurt fusion.
Here are some of our favorite focaccia bread pairings:

Other No-Knead Bread Recipes you might want to try:

2¼ tsp active dry yeast2 tsp. honey5 cups all-purpose flour 625 g2 tsp salt4 Tbsp. extra-virgin olive oil divided2 Tbsp. olive oil for panFlaky sea salt2 garlic cloves2½ cups warm water2 sprigs Rosemary
Proof the yeast by dissolving the yeast and honey in the warm water. Stir and leave to rest for about 5 minutes.In a separate bowl, add the flour, 3 tbsp of olive oil, salt, and the proofed yeast and mix with a rubber spatula until a wet and shaggy dough forms.Pour the 2 Tbsp. of olive oil into a 9 by 13 pan. Transfer the dough to the pan and turn the dough to coat in oil. Then gently stretch out the dough to fill the baking pan.Cover with a plastic wrap and leave to rise in a warm place for one hour or till doubled in size. The dough should look well and alive and not limp.While the dough is resting, mince the garlic and mix with the olive oil in a small saucepan over low heat for 3 to 5 minutes. Remove from heat and stir in the rosemary.Poke the focaccia all over with your fingers. Be sure your fingers reach all the way to the bottom of the pan without deflating the dough. Drizzle about 1 Tbsp. of rosemary-garlic-olive oil and sprinkle with sea salt.Place the focaccia in a 425F degrees preheated oven and bake for 20–30 minutes or until golden brown.Remove from pan and brush the surface with the remaining rosemary-garlic-olive oil. Leave to cool down completely before slicing into squares or rectangles.
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Let’s Connect! You can find me on YouTube, Facebook, and Instagram. I love keeping in touch with all of you!
If you make this recipe I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen […]

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Are you looking for the best air fryer whole chicken recipe? This is an easy, classic air fryer chicken recipe that is easy and fast enough to make for a quick dinner on any weeknight.

Whole Chicken Dinner Recipe
We have another whole chicken recipe for you! This time, it’s an air fryer whole chicken recipe. Rather than making it in an oven, it’s made in the air fryer. This recipe is inspired by my oven-roasted whole chicken recipe.
A whole chicken is enough to feed a small family for dinner. The only problem is that a whole chicken is one of the hardest meats to work with because of how bland it can turn out if not properly done. However, with the right recipe, it can please and satisfy any palate.
If you like this air-fried while chicken recipe, and you don’t have an air fryer, you can try this dry rub oven-roasted whole chicken recipe—definitely give this one a go. 

How to Cook a Whole Chicken in an Air Fryer
Knowing this recipe is a surefire way to bring out a juicy, delicious chicken for dinner. Here are the steps you need to take to make sure you get it right every time.
Set the temperature of the air fryer to 375 F first before anything else. Leave it at the temperature for at least five minutes before you put the chicken in. Before you put anything in the chicken, make sure to remove the head and any giblets. These are hard-to-eat parts that will only get in the way of your cooking. Keep them around for when you want to make chicken broth, though.Pat the chicken dry and prepare it for seasoning. Take around two tablespoons of olive oil and rub it all around the chicken. This will help the spice mix to hold onto the surface, giving you a flavorful bite each time.Place the chicken in the air fryer and let it cook for 15-20 minutes. Flip the chicken once it’s past that mark, and cook it again for another 20 minutes. This gives you time to cook other side dishes to add to your meal, and our recipe for easy sauteed skillet green beans is a great pair to the chicken.
Once done, you should have a juicy chicken to carve up and enjoy with your family.
What Spice Mix Works For This Recipe?
Above, we mentioned a spice mix that will make your chicken flavorful with each bite. Here’s what you need for the mix:
Cayenne pepperBlack pepperSaltThymeGarlic powderPaprikaOnion powderBouillon powder

Mix the spices well, and rub them all over the chicken. The olive oil applied previously will help the spice mix bind to the chicken.
Why Should You Preheat the Oven?
Preheating the oven ensures that you kill any remaining bacteria on the chicken. Doing this also ensures that you have the shortest cooking time possible.
Is it Important to Prep Your Chicken?
Yes, it’s important to prep your chicken well before the cooking process. You can do so by patting it dry. Doing this gets rid of any excess moisture, providing you with crispier skin by the end of the cooking process.
Equipments

More air fryer recipes:

4 lb Chicken1/2 Tsp Cayenne pepper1 Tsp Black pepper1-1/2 Tsp Salt or to taste1 Tsp Thyme1 Tsp Garlic powder2 Tsp Paprika1 Tsp Onion powder1 Tsp Bouillon powder2 Tbsp Olive Oil
In a small bowl, combine all the spices except the Olive Oil and mix well.Remove the neck and Giblets from the chicken, rinse and pat dry with a paper towel, then trim off any excess skin and fat.Massage the chicken on the inside and outside with the oil followed by the spice mix.Tie the chicken legs with a chicken twinePlace the chicken breast-side down into the air fryer basket. Turn the air fryer on to 350°F. Cook for 40 minutes.Flip the chicken over and cook for an additional 15 to 20 minutes or till the internal temperature reaches 170°FRemove from air fryer and let it sit for 10 to 15 minutes before carving.

I have a medium-size air fryer. However, you can use any size you have. In that case, be sure to choose a chicken size that will fit your air fryer.
If you don’t have twine, you can roll up some aluminum foil into tight ropes and secure them around the chicken legs (like I did). It helps to lock in the moisture. If you don’t have anything around to secure the legs just leave it and cook it that way.

What to serve with roasted chicken
The options are limitless but here are some of our favorites:

Cook Your Air Fryer Whole Chicken Today!
Learning how to cook a whole chicken in an air fryer is a great way to eat healthy nowadays. With this recipe, you’ll guarantee a delicious, savory dish every time. Get cooking and enjoy your meal today!
Do you need other recipes and feedback on your air fryer dishes? Get in touch with us today! We’ll answer your questions, listen to your suggestions, and we have other recipes for you to try out!
Let’s Connect! You can find me on YouTube, Facebook, and Instagram. I love keeping in touch with all of you! […]

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This deliciously creamy chicken coconut sauce recipe is a very easy one, and it’s packed with so much flavor I’m sure you will love it! 

CREAMY COCONUT SAUCE
This vibrant creamy coconut chicken recipe combines melt-in-the-mouth chicken and a rich coconut sauce with a savory profile that is exotic, fresh, hot, and sweet. Serve simply over white rice and garnish with parsley/cilantro for culinary perfection!
WHAT MAKES THIS COCONUT SAUCE SO SPECIAL? 
I am always looking for new and fun ways to cook with chicken. This creamy coconut chicken is one of my firm favorites, and I know you will love it too. So whether you are looking for a jazzy chicken dish to serve as part of a colorful celebration feast or just to cheer up family and friends, this is the recipe for you!

INGREDIENTS FOR MAKING COCONUT SAUCE
The secret to this recipe is in the well-balanced combination of irresistible ingredients.
Juicy chicken legs and thighs, seasoned with a lively blend of paprika, curry powder, garlic, and onion powder, and cooked until just starting to fall off the bone. Coconut milk is the basis of the stunning sauce. It brings a delicate, creamy sweetness without being heavy.  Ginger and garlic add depth of flavor and an exotic hit.Habanero peppers deliver their trademark fruity, sweet, and aromatic punch of heat that will have everyone dancing around your dining table!Tomatoes finish the creamy coconut chicken off nicely with a lovely layer of freshness to cut through the heat. 
HOW TO MAKE DELICIOUSLY CREAMY CHICKEN COCONUT SAUCE
First, I like to pat my chicken dry with a paper towel. In that way, the seasoning is going to be able to stick very well to the chicken.Season the chicken with the spices – I used bone-in, skin-on thighs, but you can use any chicken part of your choice.Next is the addition of olive oil. I also do this to help the seasoning stick to the chicken. Now add the seasonings and massage that inside the chicken.Melt some coconut oil on medium heat and fry the chicken skin side first for about 7 to 10 minutes each or till the skin side becomes nicely browned and crispy.Add the diced onions and cook until the onions become soft and translucent. Throw in the minced garlic, fresh thyme leaves, and grated ginger. Stir in the tomatoes now and leave to cook until the tomatoes release their juices and become nice and softened. Season well.Stir in the star of the recipe – coconut milk. Add the chicken stock and throw in two habanero peppers and bay leaf.Place the chicken back inside the sauce and leave it to cook for another 20 to 30 minutes or until the chicken becomes really tender. (Don’t forget to remove the habanero peppers and the bay leaf, so no one ends up chewing them).I like to add some diced bell peppers for some additional nutrition and color. This is totally optional. Finish this up with some parsley/cilantro leaves.Serve over a bed of white rice, pasta, couscous, quinoa, or any other grains of your choice. I also like to sup up the sauce with my crusty french bread.

HOW TO GET A PERFECTLY TENDER CHICKEN
Although you can use any chicken part of your choice but I strongly recommend using legs and thighs over breasts in this recipe. 
The meat is richer in flavor and more tender when simmered gently in the sauce. It’s pretty hard to ruin chicken thighs, especially when stewing them. They are so forgiving and easy to cook with. Just don’t forget about them for too long; 20-30 minutes is great.
WHAT TO USE IF YOU CAN’T GET HABANEROS
Habaneros are available in some supermarkets but can be challenging to find out of season. A good substitute is Scotch Bonnets. You could also use Jalapenos, but they are a lot milder, so you would need to use 3 or 4 to achieve the same heat as a Habanero.
WHAT TO SERVE WITH THIS CREAMY COCONUT CHICKEN
This dish is so jam-packed with perfectly balanced flavors that it is best served over a simple bowl of white rice with a sprinkling of cilantro and perhaps a wedge of lime. 
You could also serve it with my delicious Jamaican rice and peas, white rice, pasta, couscous, and much more.
More of our favorite delicious one pot chicken recipes.

Other Delicious Coconut Recipes

For the chicken3 lb chicken thighs bone-in, skin-on2 tsp paprika1 tsp curry powder1 tsp garlic powder1 tsp onion powdersalt and pepper to taste4 tbsp oilFor the sauce1 small onion chopped3 cloves garlic chopped1 tsp grated gingerSmoked Paprika2 habanero1 bay leaf2 tomatoes chopped1 1/2 cups coconut milk1 cup chicken stocksalt and pepper to taste1 tbsp of fresh cilantro or parsley for garnishGreen and red bell peppers optional.
Season the chicken with paprika, curry powder, garlic powder, onion powder, salt, and pepper.Add some oil to a preheated pan and brown the chicken on low-medium heat. Remove from heat and set aside. Allow about 7 to 10 minutes on each side.Put in the onion, and cook until it becomes translucent.Add the garlic, grated ginger, and thyme sprigs and leave to cook for about 30 seconds.Add the diced tomatoes and let them cook until they become softened—about 5 minutes.Add the curry powder, paprika, salt, and pepper. Stir and cook over medium heat for about a minute or until the spices activate and become fragrant.Add the coconut milk, chicken stock, habanero peppers, and bay leaf.Add in the chicken and let it come to a rapid boil on high heat. Then, reduce the heat to medium and allow it to simmer for about 20 to 30 minutes.Throw in some diced bell peppers (optional) and garnish with parsley.Serve over a bowl of white rice or rice and peas, garnish with parsley or cilantro, and enjoy.
Calories: 545kcal | Carbohydrates: 6g | Protein: 30g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 764mg | Potassium: 595mg | Fiber: 1g | Sugar: 2g | Vitamin A: 663IU | Vitamin C: 9mg | Calcium: 34mg | Iron: 3mg

Let’s Connect! You can find me on YouTube, Facebook, and Instagram. I love keeping in touch with all of you! […]

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You will love the simplicity and ease of this Gluten-Free Rice Flour Bread recipe, and you will want to make it again and again.

Satisfy Cravings With This Gluten-Free Rice Flour Bread
There’s nothing better than pulling fresh bread out of the oven. If you’re sensitive to gluten, finding recipes can be tricky. Look no further with this gluten-free rice flour bread recipe.
It has a dense yet soft texture, an excellent flavor, and a nice crisp crust. However, just like any all-natural gluten-free bread recipes, you may find it not as airy as most regular yeast bread made with white flour.
Our New Found Love
This rice bread is our newfound love. It took me many attempts to get here, but it’s all worth it because it has become our family staple. 
Whether you have gluten sensitivity or want to avoid wheat in your diet, this gluten-free rice flour bread recipe will soon be your to-go!
This recipe is wheat-free, xanthan gum-free, and free from other allergens that are usually added to gluten-free bread. It is made with simple ingredients like white rice flour and apple cider vinegar; one may be surprised to find out this bread delivers the same cozy satisfaction as any other.
Make sure to keep reading below for the recipe and much-needed details. 

The Deal on Rice Flour
On your hunt for gluten-free recipes, you’ve seen several rice flour recipes. It’s great for baking and can give a delightful crunch to many crackers and dumplings. If you’re having trouble finding it, check out local Asian markets or natural food stores, and you can also get it here on amazon.
Keep in mind rice flour doesn’t absorb liquids as wheat flour does, so be sure to give your dough time to rest and hydrate before baking. 
Ingredients for making Rice Flour Bread
Rice flour is the main ingredientGlutenous rice flour for an extra chewinesssalt controls yeast growth and encourages browning.Yeast and Baking soda are the leaving agents used in this recipe. Please use both for best results.Coconut oil or melted butter adds rich flavor and makes the bread tender.Apple cider vinegar will help to activate the leavening, so please don’t skip it!Honey for sweetness and more moisture Egg white helps to strengthen the breadWater 
How to make Bread with Rice flour
The recipe is a simple one:
Just add all the ingredients to the bowl of the stand mixer and mix till fluffy about 5 minutes.
However, you need to start with a cup of water instead of the whole 1-1/2 cup. This is because the batter can easily go from the right consistency to being too runny and the final bread may end up collapsing and sinking in the middle.

Using Apple Cider Vinegar
Apple cider vinegar works with baking powder to help fluff up the bread a bit. It’s also a bit sweeter compared to other kinds of vinegar. Don’t worry about tasting any of the vinegar. It will not show in the final result.
How Do I Make My Own Rice Flour?
You break out your coffee grinder to finely grind rice grains if you don’t have rice flour. Only grind about 2 or 3 tablespoons at a time.  
Run the flour through your grinder a second time if it doesn’t turn out to be as fine as you’d prefer.
How Long Does It Take?
Block out about 2 hours to make this masterpiece. You can’t rush perfection so take your time. 
What Do I Serve It With?
Bread, gluten-free or not, can be used in so many fun ways.
If you want something savory:
Try fig jam and goat cheese.Create an excellent breakfast with avocado and a fried egg.Satisfy your sweet tooth with peanut butter and bananas.
You can also serve it alongside an entree, such as these baked chicken drumsticks.
Enjoy it fresh out of the oven or save some to snack on for a couple of days. Either way, each bite will be heaven. You’ll want to hide from others if you want to savor every crumb.

Notes:
You can find Rice flour at any Asian market and here on amazon.The rice bread needs a lot of steam to create a good crust so be sure to put a pan of water in the oven while baking.Use a hand mixer if you don’t have a stand mixer but don’t skip the mixing process because it helps to incorporate a lot of air into the mixture and will help yield a better bread texture.Since the batter is soft, be sure to cover it with another pan to give room for expansion. You can also cover with a large bowl but be sure the bowl is not touching the surface of the batter otherwise it will deflate.
Are you following my gluten free recipes? Here are some of our favorites:

3 cups rice flour1/2 cup rice flour1½ tsp salt1½ tsp baking soda2 tsp yeast4 tsp coconut oil or butter3 egg white4 tbsp honey1 to 1½ cup water1 tbsp Apple Cider VinegarUS Customary – Metric
Combine all the ingredients and 1 cup of in the bowl of a stand mixer and mix on medium speed for 5 minutes. Add the remaining half cup of water a little at a time until the consistency reaches that of a freshly whipped ice cream. ( You may not end up using all the water).Pour the batter in a parchment lined pan and cover with another pan (to give room for expansion) and proof in a warm ovenPreheat the oven to 375F. Put some water in an oven-safe pan and place it in the oven.Place the bread in the oven and leave to bake and bake for 40 to 45 minutes. If the bread is browning too fast, cover it with a foil paper to avoid further brown and continue to bake till it’s done.Leave to cool completely before slicing through. Enjoy!

You can find Rice flour at any Asian market and here on amazon.
The rice bread needs a lot of steam to create a good crust so be sure to put a pan of water in the oven while baking.
Use a hand mixer if you don’t have a stand mixer but don’t skip the mixing process because it helps to incorporate a lot of air into the mixture and will help yield a better bread texture.
Since the batter is soft, be sure to cover it with another pan to give room for expansion. You can also cover with a large bowl but be sure the bowl is not touching the surface of the batter otherwise it will deflate.

Calories: 2571kcal | Carbohydrates: 529g | Protein: 53g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 5313mg | Potassium: 857mg | Fiber: 20g | Sugar: 70g | Vitamin C: 1mg | Calcium: 88mg | Iron: 3mg

Let’s Connect! You can find me on YouTube, Facebook, and Instagram. I love keeping in touch with all of you!
For more delicious recipes, check out the rest of the site. There’s even a section for African recipes to try. Contact me with any questions.  […]

Lemongrass coconut puff puff doesn’t sound too shabby if I do say so myself. Fragrant mixed with tropical is how I like things. It’s a pity we didn’t include passion fruit in the mix. Maybe next time. The last puff puff recipe I made was the blueberry lemon puff puff and when my mum got home from work, she exclaimed;

“Puff Puff again?”

If there was anyone I was sure would appreciate the experiments of my no yeast puff puff series, I thought it might have been her. This is not to say she didn’t but she wanted a tiny break. It left me wondering if my followers felt the exact same way? Design thinking to the rescue, instead of speculating, I asked.

I ran a poll on Instagram stories asking if people wanted to see more flavours or they needed me to quit it and 85% of the people that voted wanted me to continue so I hearkened to their cries. Ok maybe cries are dramatic but here we are with a lemongrass coconut puff puff flavour. Sounds like a mouthful but it is a mouthful of deliciousness.

RECIPE FOR LEMONGRASS COCONUT PUFF PUFF

2 cups of WaterA handful of Lemongrass1/2 cup of All Purpose Flour1 teaspoon Baking Powder3 tablespoons of Plain Yoghurt (Light)1/4 cup of Steeped Lemongrass Liquid2/3 Cup Icing Sugar3 Tablespoons of Granulated Sugar2 Tablespoons of Desiccated CoconutsOil for deep frying

Method

In a pot, bring to boil your water and lemongrass and set aside.

Mix your flour, baking powder and yoghurt and 1/4 cup of steeped lemongrass liquid.

Heat up your oil and keep on low to medium heat and scoop little balls of your mix and fry till golden brown.

In a pan, add your steeped lemongrass liquid, the lemongrass, icing sugar and granulated sugar. If you have some butter, you can add it at this stage.

Allow to cook down on low heat till it thickens and becomes a syrup.

Drizzle the mix over your puff puff and sprinkle your desiccated coconuts over the puff puff.

You can store the rest of the lemongrass syrup and use in drink mixes or as syrup for pancakes. […]

Lemongrass syrup is something I typically use for pancakes, puff puff, drink mixes etc. It is so versatile in its applications that you can even use it for ice cream. There are a lot of ingredients that grow in abundance here in Nigeria but I feel like we do not take advantage of. How many lemongrass products do you see on the shelves in stores despite its usage. Well in all fairness, Nigerians typically don’t commit to an ingredient if the use cases are not a lot or there are no significant health benefits. Understanding this, I have listed a few health benefits of Lemongrass that you may not be aware of.

BENEFITS OF LEMONGRASS

Lemongrass has a few anti-oxidant properties.It has some anti-microbial properties as well which means it fights bacteria especially in the mouth.Lemongrass promotes healthy digestion especially when consumed as tea.It is also a great diuretic which means you urinate often enough when you drink a lemongrass tea.

I will like to highlight that the way lemongrass is consumed is also important to fulfil these properties. It is not clear to me how much of the above listed properties are effective in a lemongrass syrup. I primarily used it for the fragrant nature of the plant but you can consume it in other ways.

RECIPE FOR LEMONGRASS SYRUP

Ingredients

A handful of Lemongrass

2 Cups of Water

1 Cup of Granulated Sugar

Method

Rinse your lemongrass till all the sand and impurities are completely removed.

In a pot, bring to boil the lemongrass and water for about 5-7 minutes on medium heat.

Turn off the heat and allow to steep for 15 minutes.

You should have approximately one cup of lemongrass liquid left after boiling. So measure equal parts of the lemongrass liquid with equal parts sugar and bring to boil.

Stir and allow to boil till the sugar is completely dissolved and the liquid is thick.

Allow to cool then bottle and place in the fridge. You can use in pancakes, puff puff and ice-cream.

NB: You can leave the lemongrass in the liquid for a whole day and take out the next day to maximise the flavour. But remove it after 24 hours so the syrup doesn’t become bitter. […]

African yams have so much diversity. One minute, they are chocolate yam cookies, the next minute, they are pounded yam. Whatever the case is, I find this delicious ingredient is a serious sleep inducer. It must be the high carbohydrate content that sends little sleep fairies to your eyes. As much as you try, you can never win the sleep battle with yam.

That little detail however was not present in this recipe. I wonder;

“Is the format of consumption responsible for the sleep inducing factor?”

If you are new to West African or Nigerian Cuisine, African yams are typically consumed in a few acceptable formats. These are; boiled yam, fried yam, pounded yam, roasted yam and occasionally a battered version called Yamarita. So far these other versions leave you feeling heavy and fulfilled which translates to sleep. However, when I baked these cookies, the reverse was the case. if you are a food scientist and can explain, please leave a comment down below and let’s learn from you.

RECIPE FOR CHOCOLATE YAM COOKIES

Ingredients

1/2 Cup of Mashed Yam2 Tbsp Butter1/2 Cup All Purpose Flour1/4 Cup Brown Sugar2 Tsp Baking Powder1/4 Tsp Salt2 Tbsp Sweetened Cocoa Powder

Method

Mash your yam with the melted butter and salt.

Mix together, then add baking powder and brown sugar and mix.

Then add cocoa powder and flour and mix till a dough is formed.

Roll out the dough and cut cookies into desired shapes.

In a preheated oven of 350F, place your cookies in a greased baking pan and bake for 10 – 12 minutes.

Take out cookies and allow to cool.

You may drizzle extra chocolate on your chocolate yam cookies and grate some orange zest over them.

Serve with a side of coffee or tea or on its own.

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I had shared this simple Suya Pasta recipe on my instagram page almost three months ago and it was a hit! I think it was the simplicity of a lunch or dinner recipe that is ready in 20 minutes that made it a hit. It may also have been coming out of quarantine, we needed something delicious to take our minds of our realities. Personally, I make my suya at home but you can buy from a trusted, hygienic source. We are still dealing with the pandemic after all.

Some questions a few people had were;

“Can I use any type of pasta?”

My answer: Yes. From Spaghetti to Fusilli to Macaroni. I just chose to use Penne.

“What if I don’t have access to cooking cream, what can i use?”

My answer: You can use full cream milk and thicken with a bit of corn starch or flour mixed with water. However, if you can find cooking cream, use that.

“Can I use any type of meat for the same dish?”

My answer: Absolutely, if you do not have suya at home, use any protein you have and you can add some suya spice to the pasta sauce.

If you have more questions, please do not hesitate to leave them in the comment section and I will be happy to answer them. Now, on to the recipe.

RECIPE FOR SUYA PASTA

Ingredients (Serves 1)

1 Cup of Cooked Penne Pasta

1/4 Cup of Cooking Cream

1/4 Cup of Chopped Suya

A handful of Chopped Basil

1/4 Bulb of Onions (Chopped)

2 Pieces of Pepper (Chopped)

1/4 Tsp Crushed Ginger | Garlic Paste

1/2 Tbsp Melted Butter

1/4 Tsp Black Pepper

1/2 Tbsp Olive Oil

1/4 Tsp Seasoning

Method

Heat up your butter and olive oil

Stir fry your onions, peppers, crushed ginger and garlic

Add in your cooking cream and season with seasoning and black pepper

Add your cooked pasta and stir in.

Top with Suya and basil and serve hot. […]