Divine Grace Kitchen

Moi-moi.

Ingredients:
3 cigar cups or 750g Beans (Brown/Black eyed)
5 tablespoons ground crayfish
4 big stock cubes
1 habanero pepper
2 teaspoons ground nutmeg
3 tatashe peppers or 800g watery tomato puree
2 big onions
20cl vegetable oil
2 litres of cool or warm waterSalt (to taste)

You can add:
Hard boiled eggs
Bone Marrow: Cook the bone marrow with spices and herbs till done then add to the Moi Moiat the mixing stage.
Corned beef

Cooking directions:
-Blend the beans, tatashe or tomato puree, onions, crayfish, habanero pepper and ground nutmeg together with some of the water; pour the mix into a big enough bowl.
Add the vegetable oil and the bone marrow stock (optional). Slowly add the remaining water and stir
-Add salt to taste and stir very well.
-Pad the base of a big pot, pour some water and set on the stove. The depth of the water should be at most 1 inch.
-Dish the Moi moi mix into containers of your choice, add egg/bone marrow/corned beef to each container, seal/cover and set them in the pot.
-Add as small quantity of water as possible at a time while cooking the Moi Moi so that the moi moi will not become watery when done (especially when using aluminium foil or uma leaves). The length of time you will cook your Moi Moi depends on the quantity and the Moi Moi container you used.

Note:If using Moi Moi containers, it is advisable to cook your Moi Moi for at least 1 hour, before checking it. Confirm that it is done by putting a knife through it, if the knife is stained with Moi Moi paste, then the Moi Moi is not done, but if the knife just has a slight smear of Moi Moi, then it's done. Also, when you cut through the Moi Moi, the insides will be set and not watery.
If you are cooking a few wraps of Moi Moi in a small pot on high heat, then it will only take about 45 minutes to get done while when you are cooking a large pot of Moi Moi, it will definitely take more than one hour.

Serve with rice, ogi (akamu), oats, custard etc...😊

*MEAT PIE*
*Ingredients*

*(Pie dough)*
- 500g flour
- 250g butter)
- pinch of egg yellow
- Powdered Milk/water (as liquid)

(Pie filling)
- 3 stock cubes
- 1 spring onion
- 4 medium sized carrot
- 4 medium sized iris potatoes
- 1 teaspoon Curry masala
- 1/2 tablespoon mixed spices
- 2 cups miced meat
- 6 Tablespoons vegetable oil

*Procedure*
1. Mix all dry ingredients for dough together and rub butter to have garri like nature.

2. Add milk /water mixture. The dough shouldn’t be light and watery.
Keep the dough aside and make your filling

3. Heat oil in a hot pot for 2miniute, add onions stir and add miced meat straight way. Stir fry until meat change colour.

4. Add miced iris potatoes, carrot and all ingredient leave to cook.

5. When fully cocked, add some little flour to the sauce and close for 3 minutes

6. Place dough on work surface and roll. stir filling to mix well

7. Place filling on dough and press with meat pie cutter to cut

8. Repeat process 6 & 7 for the remaining dough.

9. Line them on baking tray and brush with egg wash while on baking tray

10. Bake in pre-heated oven until done. Check for golden brown

SHORT BREAD/COOKIES
Ingredients
240g flour
170g butter
85g icing sugar
20g powdered milk
2 teasspoon vanilla flavor
A pinch of salt
50g corn flour
¼ teaspoon baking powder

Procedure
Cream butter & Icing sugar
Add flavor, salt and mix
Add flour, baking powder, milk and corn flour (sieve please)
Mold into ball and roll out on a flat surface
Cut into desired shapes and sizes
Carefully place into greased baking tray and bake at 180oc for 12minutes

🥰🥰

Good morning lovelies...have a fabulous week..be blessed

Good food equals good health
🥰

How to make barbecue

NIGERIA BUNS

Ingredients
5 tablespoons butter(Melted)
6 cups of flour
1/2 cup sugar
4 teaspoons baking powder
1/4 teaspoon Pinch salt
2 egg
6 tablespoon powdered milk
½ teaspoon Nutmeg (OPTIONAL)
1 teaspoon vanilla flavor

Procedure
Mix flour, sugar, baking powder, egg, salt, and milk together in a bowl, add butter to the bowl and mix.

Add water to have a firm consistency batter but not watery

Cover and prepare pan and oil for frying

Scoop batter or molded balls into hot oil
In dip fryer, fry at medium heat until golden brown.

WHITE LINE DOUGHNUTS (AKA Pillow doughnuts)

Ingredients
500g Flour
1 tablespoon Yeast
100g Sugar
1/2 teaspoon milk flavour
Pinch of Nutmeg (grounded)
Pinch of salt
1 table spoon of butter. (Melted)
2 cups of lukewarm water (500ml)- adjustment consideration for good consistency

Procedure
1. Proof yeast in a Small container and keep aside.

2. In a sizeable bowl, properly mix flour, salt, flavour, nutmeg, and sugar together very well.

3. Pour melted butter, and proofed yeast. Pour 500ml of lukewarm water to the flour mixture mix very well.
knead them very well until very smooth and elastic as bread dough
Then cover the dough in air-tight container & allow to rise for 1 hour

4. After about an hour, cut dough into various sizes and mold with hand to have round disc. Allow to rise for about 30mins before frying.

5. Preheat the oil in a frying pan & start frying on a low heat, remove from the oil when it's light brown in colour.

Muffins

Ingredients

2 cups of flour
1/2 cup white
4 eggs
160 ml of oil
120 ml milk
1 tablespoon baking powder
1 pinch of salt
1 teaspoon vanilla essence
Cups

Method

preheat the oven to 180°C.

Sift the flour together with the baking powder and the pinch of salt in a bowl, mix well and set aside.

In another bowl place the eggs and beat them at low speed for 5 minutes.

Add the cup of sugar and continue beating for another minute, once the time has passed add the oil and the vanilla essence, continue beating until well incorporated.

Gradually add the flour mixture, each time you incorporate this mixture add a little milk, continue beating at low speed until the rest is incorporated.

Place the muffins on the baking pan and add the mixture to 3/4 of its capacity.
Bake at 180 °C (350 °F) for 25 minutes (to check if they are ready you can do the toothpick test.

Enjoy

FISH ROLL

Ingredients
(Fish roll dough)
1/3 teaspoon baking powder
1/4 teaspoon yeast
3 tablespoons sugar
3 tablespoons butter
Warm water
Pinch of salt
3 cups flour

(Fish roll filling)
1 fresh fish (titus)
2 medium size onion
1 teaspoon curry powder
Fresh chili pepper to taste
1/4 teaspoon garlic powder
Vegetable oil for frying
Salt to taste
2 teaspoon Chili powder
1 k**r cube

Procedure

1. Pour yeast and sugar in warm water and set aside. The yeast here help to give it an inner fluffy texture without drying out.

2. Combine flour, baking powder, butter and salt in to a bowl; add yeast mixture to the flour mixture to form pliable dough. Cover bowl to stand for 30minutes

3. Place rinse fish in an empty pot. Add pureed onion, salt to taste, curry powder, garlic powder and chili powder. Add little water and leave to cook for 10 minutes.

3. Remove the fish from stock and remove bones. Crush and mash up to the fish and set aside.

4. Heat up 4 tablespoon of vegetable oil in a pot and add the crushed fish. Add blended pepper, onion, seasoning cube and stir fry the content for 5minutes on low heat and set aside

5. Divide dough into sizeable pieces of ball, take one ball of dough and roll out with a rolling pin. Add the fish filling and roll up. Seal the rolls with finger tip dipped in water/flour mixture, and rub the rolls at the edges. Fry until golden brown.

6. Remove from the oil and drain on a paper towel placed in a sieve

PUFF PUFF RECIPE

Ingredients
* 3 1/2 cups of Plain Flour
* 1 teaspoons of yeast
* 1 Teaspoon ground nutmeg(Optional)
* 1/2 cup of granulated sugar or use honey to your taste.
* 3 pinches of salt
* Lukewarm water (for mixing)
* Vegetable Oil (for frying)
* Chili pepper to taste(Use fresh or dry-ground)
* Blended white Onion or normal onion to taste
* Pinch of nutmeg (Optional)

Directions
1. Proof yeast (mix yeast and little sugar in a plate of lukewarm water)

2. Pour flour in a sizeable mixing bowl, add nutmeg, sugar, chilli pepper, blended Onion if using and salt. Mix together.

3. Add water in small quantities and mix everything by hand till you have a good blend of all the ingredients. Add the yeast you mixed with lukewarn water if applicable. Keep mixing till the batter is smooth but not too watery to flow from a spoon.

4. Cover the bowl and make sure it is airtight.

5. Leave to rise for about 45 minutes. When OK to fry, the Puff Puff batter should have risen in quantity and will have some air bubbles.

6. Pour some oil in a deep pot and allow to heat up. It's advisable to use a deep fryer for Puff Puff.

7. Test that the oil is hot enough by putting a drop of batter into the oil. If it sizzles and comes up to the surface of the oil, then the oil is hot enough.

8. When the oil is hot enough, scoop some batter into the oil with your hand by pressing the batter to come out from between your thumb and index finger.

9. Put in more scoops of the batter, as much as the space in the frying pot will allow without overcrowding.

10. Once the underside of the puff puff has turned golden brown, flip the ball so that the topside will be fried as well.

11. When both sides are golden brown, take out the puff puff balls and place in a sieve. If you want to reduce the oil on your Puff Puff as much as possible, then line your sieve with paper towels. The paper towels help soak away the excess oil.

Hey lovers of chinchin
Much ♥️♥️

🥰🥰

Hey lovelies
Have a fabulous day

Egg roll

Divine Grace Kitchen is now on WhatsApp.

Order for your yummicious and creamy chinchin

Location: aba

Reach us for your yummy, tasty and creamy chops.
Chinchin
Buns
Eggroll
Doughnut
Meatpie
Fishpie
Cake

Serving you the best is our priority

Yummy and tasty doughnut