Torbanz Restaurant

HOW TO COOK BEANS LIKE A PRO

1. Soak your beans for 1-2hrs before cooking. This softens the beans and makes it cook within the shortest possible time. Do not waste your gas, kerosene or firewood any more. Another good news? It reduces the effect of the chemicals used to store it so no more stomach pain after eating beans.

2. Do not add any item to soften your beans like Akanwu, nails, coke, etc. Haba, do you want to kill your self by your self?😭😭😭. Let me tell you, these things actually affect the taste and texture of your beans. Just follow step 1 and you are good.

3. Parboil and wash off before the actual cooking. This further reduces chemical content so bye bye to stomach ache.

4. Allow your beans to soften well first before you add any ingredient. You can only add salt after parboiling and washing. Once you're ready to cook finally, add salt. It enhances the taste of the beans.

5. Add enough crayfish, onions and red oil. These are the live wires of beans. They bring out the best in any bean dish. They enhance the flavour, color(presentation) and taste of any bean dish.

6. Compliment your beans with animal protein like fish and meat if available, otherwise, your crayfish has served the purpose( animal na animal abi?) Also compliment your beans with a carbohydrate source to ensure your food is well balanced. You can use plantain, yam,rice, garri , pap or any cereal of choice. Either cooked with them or served with them.
You can also add a dash of veggies like curry leaves or scent leaves to create that unforgettable aroma and taste.

Now you can cook and enjoy your beans like a pro chef.💃💃💃💃

Fast remedy to sneeze and catarrh

28 RICE COOKING TIPS AND TRICKS

1. If your rice is burnt, place a slice of bread on it, the burnt smell will go off. Please, after adding the bread slice, place the pot lid on and leave to cook for about 5 minutes to absorb all that burnt smell.

2. To warm your leftover white rice, don't scatter it in the pot. Just add a little water and simmer on a very low heat until it is hot. Nobody will know you just warm it.

3. If your rice is burnt, but not soft for consumption, reduce the heat to low heat, then cover your rice with aluminum foil paper or nylon and then cover the pot tightly and cook for sometime, it will get soft.

4. The three important things to look for while cooking your rice are: colour, flavour, and texture.

5. Never use your kitchen spoon to turn your Jollof rice; you can even divide the rice into 2 parts, but rather use your wooden spoon.

6. You can use salt to parboil your rice, in order to remove the starch from the rice quick.

7. Make sure you parboil your rice for 5 to 10 minutes, before rinsing it with clean water.

8. Whenever, you are cooking any of the foodstuff like rice, always boil the water, before adding the rice.

9. Adding few drops of lemon juice in the water, before boiling the rice, helps to make rice whiter.

10. Adding teaspoon of vegetable oil in the water before boiling the rice, helps to separate each grain after cooking.

11. Don't throw away the rice water after parboiling. You can use it to water your home plants for nutrients.

12. Put few leaves of mint or bay leaves in the container/bag of rice, helps to keep insects at bay.

13. Adding butter or vegetable oil to your boiling rice, helps to give it a nice texture.

14. You can boil rice with much water, drain the excess water when the rice is cooked, helps to have free non sticky grains.

15. Adding seasoning cube and salt to your boiling rice, can make you enjoy it without stew or sauce.

16. You can cook your rice in the oven, which helps to give it a non sticky grains.

17. Once you have lot of water in your rice, you can use a clean towel or paper towel to drain out the excess water from it.

18. How to use turmeric to cook fried rice. Peel the skin and pound it very well to smooth, then add small water so you can filter it and get the water. Then add it to the rice as you cook it.

19. If you are boiling your rice and it is too soft due to too much water, just put a slice of bread on it and it will absorb the water and normalize the rice.

20. Washing your rice thoroughly with salt, before parboiling it, helps to remove the starch from the rice and also helps to cook the rice without parboiling it.

21. Use your preboiled rice water as face cleanser or hair conditioner

22. Use your preboiled rice water to wash your fish to take away the fishy smell. Soak mackerel for 30 mins and the fish will become less salty, less fishy and also more tender

24. Deodorise your plastic containers
Try filling your smelly containers with rice water for 30 mins or more and it should do the trick

25. Polish your glass mirror with rice water (add little oil)

26. Use left over boiled rice for rice cakes.
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27. Stir the left over rice into a soup

28. Make fried rice with leftover plain boiled rice.

Storage: rice water only keeps for a day at room temperature. Keep in fridge for 3 - 4 days

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Naija Jollof rice.

Ingredients:
4 big bell peppers
2 vine tomatoes
1 whole white onion
Note: You can increase the amounts of the three ingredients above depending on how many mouths you have to feed. The only rule being that the number of peppers should be double the number of tomatoes used, and the number of onions used should be a quarter of the number of peppers used)

1 Scotch Bonnet pepper (optional)
1 whole red onion
Half a cup of vegetable oil
A tube of tomato puree (sachet or tin tomatoes)
3 Bay leaves
1 tablespoon of dried Thyme
3 Stock cubes
2 tablespoons of All purpose seasoning
2 teaspoons of curry powder (optional)
Salt (to taste)
Long grain rice (1 cup per person as a standard measurement) The number of peppers, tomatoes and onions above usually work for 6 cups of rice. If you need to cook less rice, then reduce those ingredients as required.

Time to cook!
-Blend together the peppers, tomatoes and white onion. Set aside.
-Chop up the red onion and fry till translucent in half a cup of oil on medium heat.
-Add 3/4 of a tube of concentrated tomato puree to the red oil mixture and fry for 5 mins.
-Add the bay leaves, dried thyme, stock cubes, all purpose seasoning and salt.
-Mix all of this together; Combine both the mixtures you now have, cover and boil on medium heat for 15 minutes.
-Wash your already parboiled rice and drain till the water is clear. This removes excess starch and helps the rice cook better.
-Once the stew has cooked for 15 mins, add the washed rice, and mix together thoroughly. Cover and cook on low heat, making sure to stir the rice every 20 minutes. -Cook for a total of 1 hour then leave to sit covered for an extra 10 minutes.

You can spice up this recipe by adding 2 well known vegetables to arrive at what we refer to as Mixed Vegetables Jollof Rice.

Serve with fried meat, fish, chicken etc...

Oha soup.

Ingredients:
Vegetable (Ora leaves)
cocoyam (9 corms) or corn flour if you can't get cocoyam where you are.
Assorted Beef: Includes Beef, stockfish, goat meat, Cow leg, shaki (cow tripe) etc.
3 cooking spoons Red Palm Oil
Assorted Fish: Dry Fish and Stock Fish
Chilli pepper, salt and crayfish (to taste)
Seasoning cubes
1 teaspoon Ogiri Igbo
Uziza seed or leaf( just to add a playful aroma to the soup)

Cooking directions:

-Wash and boil the cocoyam corms till soft. Remove the peels and use a mortar and pestle to pound the corms to a smooth paste. You can also blend with your blender.
-Using your fingers, Pick and cut the Ora (Oha) leaves into tiny pieces. This is to prevent the vegetable from becoming darker in colour and giving the soup a bitter taste. This usually happens when you cut the ora leaves with a knife.
-Also pick and cut your uziza leaves into tiny pieces, this you can do with knife.
-Grind the crayfish and pepper and set aside.
-Boil the shaki (cow tripe), Tripod from the cow leg, stock fish and dry fish in water just a little bit above the content of the pot, till they are tender.
-Wash the beef and add to the pot of shaki etc. and continue cooking. When the meat is properly boiled add your seasoning cubes and allow to simmer for 5 minutes.
-Add the pepper, ogiri and ground crayfish and cook for 10 minutes. Add the cocoyam paste in small lumps and then the palm oil.
-Cover the pot and leave to cook on high heat till all the cocoyam lumps have blended with the soup. You can add more water if you feel that the soup is too thick.
-Add the ora leaves and and uziza leaves, leave to cook for about 5 minutes. Add salt to taste, stir and the soup is ready!

You can serve with pounded yam, semolina, fufu or any compliant swallow.
Enjoy!

Yoghurt Cake Recipes

Can't believe I'm sharing this recipe for free. The amazing thing about this recipe is that it's very fluffy, if you're having issue with fluffy cake try this and be glad you did

Yoghurt Cake Recipes

Butter 250g
Sugar 200g
Egg 4
Flavour (condensed milk, fresh milk or supreme milk) 2tsp
Flour 350g
Baking powder 2tsp
Yoghurt 1cup (any thick yoghurt)

Procedures

Step1: Put your butter and sugar in a bowl and mix till fluffy with spatula or mixer.

Step 2: separate the egg yolk from the egg white. Pour the egg yolk in the butter and sugar mixture and mix. Whisk the egg white very well and add it to the content.

Step 3: At this stage, sieve your flour and your baking powder in a bowl and mix. Rubb butter in your pan and dust with flour. Also Preheat your oven

Step 4: pour a little content of your flour(like one-third) to the butter mixture and gently fold in with your hand. Pour a little portion of your yoghurt(one-third) into it as well and fold in gently with your hand. Repeat this step 3times and don't over mix.

Step 5: pour it in your baking pan and bake for one hour or more.

HOW TO MAKE SEMOVITA

RECIPE
1. Dried white corn, pick the dirty in it.
And Ground it until its smooth.

PROCEDURE
2.Get your cassava flour ready Grind it until it's very smooth.

3. After grounding both the cassava floor and corn. U sieve both the cassava flour and corn flour in a different bowl

4. After sieveing it, pour half kg of cassava flour into the maize flour 1kg
Mix together.

Your semovita is ready to prepare.Very Nutritional😋

You can consume it will any soup of your choice😋

Spinach stew (Efo-riro).

Ingredients:
1.5 lb spinach blanched
Peppers 3 large red bell peppers,
2 scotch bonnet and 1 very small onion
1/4 cup palm oil
2 Tbsp crayfish blended
2 Tablespoon locust bean
1/2 cup stock fish about 2 handfuls of shredded
1 Prawn about a handful, (dried)
1 Onion medium size- diced
1 bouillon cube (or 2 bouillon cubes)
1 lb beef (A mixture of beef, tripe, and cow skin).
Fresh fish

Cooking directions:
-Cook your meat with your preferred seasoning cubes, onions and salt.
-Wash your stockfish; Parboil for 2-3minutes if too hard. This will soften the stock fish.
-Wash and parboil your fish for 2 mins
-Preheat the palm oil - I like it hot but not bleached.
-Add the diced onion and stir-fry till golden brown.
-Add the blended peppers (check notes above for details) and fry until the sauce thickens up.
-Season with the stock cube, add salt to taste, crayfish and locust bean. Stir until everything is well blended.
-Add the meat, fresh fish, stockfish and dried prawns; Add some water or stock to thin out the sauce, then cover it up again and allow it to come to a simmer.
-Finally, add the spinach and mix thoroughly. Then leave it to cook uncovered for about 2 to 5 minutes. Adjust the seasoning if necessary.

-Serve and enjoy!

Do you need cake for your TM, white and even birthdays? Torbanz restaurant get you covered.
Reach us on 08063385731 or whatsapp 07088540423

PLAIN CAKE RECIPE
from Torbanz kitchen

Flour. 500g
Butter. 500g
Sugar 200g
Egg. 500g
Flavor. 1½tbs
Presavative. ½tbs
Liquid Milk. ½tbs
Baking powder. 2½tsp

PROCEDURE
Step1: First of all, seive your flour and baking powder together.
Step2:Grease all your pans and set them aside
Step3: Pre-heat your oven for about 12-15minutes ahead of time at either 150 degrees Celsius.
Step4: Cream your sugar and butter together
Step5: Whisk your egg white until it becomes fluffy.
Step6. Mix all the dry ingredients together.
Step7: Add step5 in step 4.
Step8: Start adding your dry ingredients bit by bit in step 7 using folding method till it foams batter.
Step9: Scup step8 into your already greased pans. Fill your pan half way Pls.
Step10: Bake into already pre-heated oven. Bake for about 45-50minutes use skiwa to check the cake when it's turning golden brown.
When do I know that my cake is fully baked? When your skiwa come out clean with out anything on it.

Up next.... Vanilla cake recipe.

VANILLA CAKE RECIPE
from Torbanz kitchen

Flour. 450g
Butter. 500g
Sugar 400g
Egg. 500g
Vanilla Flavor. 3tbs
Presavative. ½tbs
Liquid Milk. ½cup
Baking powder. 2tsp
Cake softer. 1tsp
Dry fruits. ½cup
Browning. ½cup

PROCEDURE
Step1: First of all, seive your flour and baking powder together. If you're using dry fruits soak in warm water when preparing for cake.
Step2:Grease all your pans and set them aside
Step3: Pre-heat your oven for about 12-15minutes ahead of time at either 150 degrees Celsius.
Step4: Cream your sugar and butter together
Step5: Whisk your egg white together with softener until it becomes fluffy.
Step6. Mix all the dry ingredients together.
Step7: Add step5 in step 4 with Vanilla extract and browning (optional ) and mix for few more minutes.
Step8: Start adding your dry ingredients bit by bit in step 7 using folding method till it foams batter.
Step9: Scup step8 into your already greased pans. Fill your pan half way Pls.
Step10: Bake into already pre-heated oven. Bake for about 45-50minutes use skiwa to check the cake when it's turning golden brown.
When do I know that my cake is fully baked? When your skiwa come out clean with out anything on it.

Up next.... chocolate cake recipe.

CHOCOLATE CAKE RECIPE
From Torbanz kitchen

Flour. 220g
Brown sugar. 400g
Cocoa powder. 80g
Baking powder. 2tsp
Baking soda. 1tsp
Egg. 2pcs
Salt. A pinch
Butter milk. 1cup
Hot water. 1cup
Vegetable oil. 60ml
Melted butter. 60ml
Vanilla flavor. 1tsp
Vinegar. 1tbs

PROCEDURE
step1: Butter milk: Combine 2cups of liquid milk with 2tbs of vinegar and set it aside as your butter milk.
Step2: In a clean bowl, combine sugar, oil and butter, mix it until it's fluffy.
Step3. Whisk your eggs until it is fluffy.
Step4: Add step1,2&3 together. Then vanilla flavor.
Step 5: Add in the already mixed dry ingredients. Do it bit by bit using folding method. Then add half cup of hot water and a teaspoon of vinegar and mix everything together. (please don't over mix)
Step6: Now scup it in your pan and bake it

Like and share please.

Up next.... Coconut cake recipe.

Eber months bonanza. We will be offering free recipe for baking different cakes and snacks. If you're interested say hi.

9 STEPS ON HOW TO BAKE A CAKE (SIMPLIFIED)

RECIPES
250g butter /margarine(1satchet)
200g sugar(1 1/2 milk cup)
250g flour(3 milk cup- you can reduce it)
5 eggs
1 TBSP vanilla flavor
1/2TBSP baking powder
Nutmeg 1TSP(optional)
Procedure
Step 1:
Measure out all your ingredients.
Sieve the flour, baking powder and nutmeg into a bowl and set aside.
STEP2
Crack the eggs and whisk vvvvery well in another bowl
STEP 3
Prepare your pans by greasing with butter and flour( you can use a stainless plate)
STEP 4:
Mix the butter and sugar with a spatula (turning stick) for about 30-45mins till it becomes fluffy and lighter in color.
Add your flavour to it and mix
STEP 5
Go and preheat your oven
STEP 6
Add a little portion of your whisked egg into it and mix.
STEP 7
Add a little portion of your flour into and mix (PLEASE DON'T MIX HARD JUST FOLD IN)
STEP8
Repeat step 6 & 7 three times.
Which means you add your beaten eggs and the flour in three parts alternating the eggs and flour starting with the eggs and ending with the flour. (Which means you add a third of the eggs, mix then you add a third of the flour mix again until the flour is just incorporated. Continue in this pattern till you have mixed in all the beaten eggs and flour)
STEP 9
Pour into prepared pans and bake in the middle rack of your oven for about 45 - 50 minutes or until you insert a toothpick and it comes out clean.

When this yummy creation is ready, bring it out of the oven, allow to cool in the pan for about 5 mins then place on a cooling rack to cool completely.😀

Alaska Olaminde

Soya Milk:

Ingredients:

1. 1 cup of Soya beans

2. Water (as much as you want)

3. Sugar or Honey (depending on what you want)

4. Flavour essence - (Optional)
5 Ginger

Preparation:

1. Soak the soya beans seed in water overnight so that it becomes soft and easy to take off the skin.

2. Peel off the skin from the seeds. Rinse multiple times until the seeds come out clean just like you do when making Moi Moi.

3. Put the clean beans in a blender. Add some water , ginger and blend it.

4. Pour the grounded soya beans in a sieve to remove the milk from the chaff.

Note; some prefer to go ahead and take the milk that way.

5. Pour the milk into a pot and boil. When it starts boiling, reduce the heat and stir continuously so that the milk doesn't spill over the pot leaving the whole place messy.

6. Add the sugar or honey and the flavour essence of your choice. Stir a bit longer.

There you go. Soya milk is that easy to make and tasty.
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Federal government should do something please.
A bag of flour that was #7000 during lock down is now #20000. This price doubling is applicable to other bi-products of baking.
Governmental policies are killing small small businesses in the country.
Government really need to do something.

Are you worried on who will do a perfect job for you on your wedding day? Worry no more assurance from Torbanz bakes cover you. Just call and whatsapp us on 08063385731.

How yo prepare Afang soup
The Nigerian Afang Soup, like the Edikang Ikong soup, is native to the Efiks, people of Akwa Ibom and Cross River states of Nigeria but enjoyed by all Nigerians. It is also very nutritious as the soup consists mainly of vegetables. Afang Soup is prepared with a generous quantity of Water leaves and the wild herbal Okazi leaves.
Ingredients;
400g sliced Okazi/Afang leaves | about 4 handfuls
250g Water leaves
20 to 25 cl red palm oil (about 1 drink glass)
Beef, Kanda and Dry fish
2 tablespoons ground crayfish
Pepper and salt (to taste)
2 stock cubes
Preparation:
Wash, drain and slice the water leaves into tiny pieces. Grind or pound the sliced Okazi leaves. In Nigerian markets, the sellers of these sliced Okazi leaves have a machine for grinding it. You can also grind it with your blender with a small quantity of water. Take a look at the ground Okazi leaves.
Grind your pepper and crayfish and cut the onions into tiny pieces.
Boil the beef and Kanda with the diced onions and stock cubes in a very small quantity of water. When done, add the dry fish and cook for about 5 more minutes.
Now add the palm oil, crayfish and pepper. Once it starts boiling, add the afang (okazi) leaves, water leaves and periwinkle. When the okazi leaves have softened and the water has dried up a bit, add salt to taste and leave to simmer for about 5 minutes. The Afang soup is ready!
Serve with Garri (Eba), Semolina Fufu, Amala, Cassava Fufu or Pounded Yam.

Torbanz Restaurant updated their business hours.

What is your favorite dish from our menu?

Let us learn How to cook simple house jollof rice
Ingredients
Rice
Pepper
Tomatoes or paste one
Onions
Different taste spices
Maggi
Chicken /meat/fish/egg
Groundnut oil
Optional crayfish
How to prepare
Cook ur chicken /meat/fish first so that you can use the water to cook
Some parboil rice isn't by force
Blended ur pepper , tomatoes ,onions together
Set aside ur cooking pot and let it dry and pour ur groundnut oil in side let ur groundnut oil get hot and add ur slice onions and let ur onions change colour small.
Add ur blend ingredient inside it and all ur spices ,maggi, chicken water to make it taste excellent let it cook for some minutes.
Let us add ordinary water to it now ,and wait for d water to boil.
Add ur parboil rice or d one you just wash for 35minute.check it ur house jollof rice is ready with ur juice or water.
Enjoy ur meal

HOW TO COOK ONE BAG OF JOLLOF RICE

Frequently asked questions on bag of rice
1.How many paint bucket is in a bag of rice ?
The answer is between 13 to 12 paint buckets precisely the left over after the 12th bucket may not fill the 13th bucket completely.

2.HOW MANY DERICA IS IN A BAG OF RICE ?
64 dericas equals one bag of rice. because 32 dericas, is equivalent to half bag of rice.

3. HOW MANY CUPS ARE IN A BAG OF RICE? OR HOW MANY CUPS OF RICE IN A 50KG BAG ?
About 64 derica of rice equal a 50 lb bag of rice depending on long or short grain.
4 .1 KG RICE IS HOW MANY CUPS
The number of cups in a 1kg bag of rice is 2 to 3 cups of rice. it varies.

If you are going to cook half bag of jollof rice or buying ingredients for half bag of rice then slash the measurements into two.

INGREDIENT FOR ONE BAG OF JOLLOF RICE

- 1 basket of fresh tomato( medium sized basket )
- 4 big Gino tin tomatoes.
- 2 maggi Packs and one knorr pack.
- 2 and half big pack of tiger curry
- small dustbin rubber basket of onions
- Ginger and garlic fresh #1000.
nut meg ( about 10 sachet is enough).
- 2 custard bucket mix of shombo and tatashe.
- fresh atarodo pepper 2 custard bucket (usage depends on how peppery you want the rice to be )
- 20 litres of groundnut oil.
- 2big packs of tiger time
- Meat stock ( could be beef or chicken )

SPICES
1.) 2 Rolls of kitchen glory
2.) 2 Rolls of benny spice.
3.) 2 Rolls mevina.
4.) 4 sachets of delice spice.
7.)2 big salt packs.

METHOD:

Grind your tomato, fresh pepper, shombo, tatashe ginger, garlic and some onion.

Pour your grounded tomato in a pot and set on fire for the water to dry.

Put your meat in a pot add grounded garlic, ginger, thyme, curry, bayleaf, salt and maggi. Mix properly and add little water. Set it on fire with low heat so that it can absorb spices properly.

Fry your meat , with one bulb of fresh onion in the oil it adds a nice distinct flavour

READY TO COOK YOUR PARTY JOLLOF NOW:

Slice your onion, place your pot on fire, pour in the groundnut oil u used to fry your meat, if is not enough add more, once the oil is hot add sliced onion, add your freshly dried tomato, once its dried add the tin tomato and fry

Add your spices, maggi, salt, kitchen glory, blended rosemary. Go easy on the spices because too spicy jollof is not really good.
Add your stock (the meat water is the stock)...cover to boil very well

Parboil your rice and wash properly

Add it your mix boiling on fire. if your pots are notified big enough , divide in manageable quantities, do not stir it too often do not use too much heat to cook your rice and do not fret if it gets abit burnt its quite common and usually adds that burnt bottom pot taste.

How Many People Can Half or One Bag of Rice Feed?

When cooking for a lot of😁 people, as in weddings and other ceremonies in Nigeria, it can be hard to guestimate the quantity of rice that will be enough. So, how do you know how much rice to cook for a party or wedding guests? Here’s a rough guide to how much rice (quantity) to cook for any number of guests between 25 and 150 people.

8kg feeds 25 people
10kg feeds 30 people
20kg feeds 60 people
25kg (half bag of rice) feeds 75 people
30kg feeds 90 people
40kg feeds 120 people
50kg (1 bag of rice) feeds 150 people
COPIED

Still on the same story. All roads lead to No.10 Trans-Woji Road Port Harcourt. Will serve and entertain. Enjoy your money!

Even during lockdown our customers are getting best teast of our food. Why not try us today?

Thanks for liking our page. we serve different delicacies as listed below

Good day to my precious customers.

Fried plantain and sause