Baking, pastry and African food recipes (official channel)

WHIPPING CREAM FROSTING 110 MIRROR GLAZING 110 HOW TO COVER A CAKE WITH FONDANT 111 DOWELLING 113 GUMPASTE 115 QUICK GUMPASTE 117 WHITE CHOCOLATE COCONUT SNOWBALL 117 CHOCOLATE DRIP 118 CHOCOLATE GANACHE 119 SUGAR SAIL 119 CORN SYRUP 120 CORN SYRUP SUBSTITUTES 120 SUGAR ART (FONDANT) 120 BEAD MAKING 120 KOLANUT MAKING 121 GREEN APPLE 121 PEAR 122 ORANGE 122 BANANA 123 STRAWBERRY 123 BOW TIE 123 SHOE 124 EDIBLE GLUE 124 SUGAR VEIL 124 GELATIN SHEET 125 EDIBLE SUGAR LACE 125 CALLIGRAPHY (WRITING) 126 TOPPERS 127 BOXES 127 COLOUR & MEANING 128 TIPS FOR COLORING ICING 128 HOW TO COLOR FONDANT 129 CAKE PHOTOGRAPHY 131 OMELETTE 134 PLANTAIN OMELETTE 134 TOMATO OMELETTE 134 MILO/BEVERAGES 135 TOM BROWN 135 CUSTARD POWDER js 136 COCONUT CANDY 136 GROUNDNUT CANDY 137 POTATOES CROQUETTE 137 NIGERIAN CLUB SANDWICH 138 FRENCH FRIES 139 GRANOLA 139 BEER BATTERED FISH 140 AKARA (BEANS CAKE) 140 PLANTAIN FRITTATA 142 FRENCH TOAST 142 PEPPER KPOMO (ponmo) 143 AKAMU, OGI OR PAP FROM CORN 143 Preparation of Akamu, Ogi or Pap 144 AGIDI OR EKO 145 CORN FLOUR METHOD 146 NIGERIAN SOUPS 147 EDITAN SOUP 147 OKRA SOUP 148 EGUSI (MELON) SOUP 149 OGBONO SOUP 150 AFANG SOUP 151 GROUNDNUT SOUP (PEANUT SOUP) 151 White Soup (Nsala Soup, Afia Efere) 152 Efo Riro 153 Gbegiri Soup 154 Nigerian Vegetable Soup (Edikang Ikong) 155 Banga Soup 155 Bitterleaf Soup (Ofe Onugbu) 156 Oha Soup (Ora Soup) 157 Achi Soup 158 Rivers Native Soup 159 Egusi Soup (Fried Method) 160 Ofe Ugba (Oil Bean Soup) 162 Miyan Kuka (Baobab Leaves Soup) 163 Urhobo Owho Soup 165 Abak Atama Soup 166 Ofe Achara 167 Ofe Owerri 169 NIGERIAN STEWS 170 TOMATO STEW 170 CURRY GRAVY 171 EWA AGOYIN STEW 172 Nigerian Red Stew (with Beef & Chicken) 172 YAM & COCOYAM RECIPES 173 YAM PORRIDGE OR ASARO 173 EKPANG NKWUKWO (COCOYAM RECIPE) 174 Yam & Vegetable with Ukpaka (Ugba) 175 Ji Abubo (Yam and Vegetable Sauce/Gravy) 176 NIGERIAN PLANTAIN RECIPES 178 Farmers’ Plantain Porridge (Gizdodo) 178 Unripe Plantain Porridge 179 Nigerian Fried Plantain (Dodo) 179 Plantain Moi Moi (Ukpo Ogede) 180 Plantain Chips 180 Nigerian Roasted Plantain (Boli) 181 BEANS RECIPES 182 Beans Porridge (also Beans Pottage) 182 Ewa Agoyin 182 African Breadfruit Porridge (Ukwa) 183 Peeled Beans Porridge 184 NIGERIAN SALAD RECIPES 185 NIGERIAN SALAD 185 COLESLAW 186 African Salad (Abacha & Ugba) 187 CHICKEN RECIPES 189 Grilled/Broiled Chicken (also Fried Chicken) 189 Chicken Nuggets 189 POWDERED NIGERIAN FUFU 190 RICE RECIPES 190 NIGERIAN JOLLOF RICE 190 COCONUT RICE 191 FRIED RICE 192 CONCOCTION RICE 193 MIXED VEGETABLES JOLLOF RICE 194 RICE & BEANS 194 SPAGHETTI & NOODLES RECIPES 195 NOODLESUYA 195 SPAGHETTI SURPRISE 195 NIGERIAN DRINKS RECIPES 196 ZOBO (ROSELLE DRINK) 196 TIGER NUT MILK (KUNUN AYA, HORCHATA DE CHUFAS) 197 NIGERIAN CHAPMAN 198 NIGERIAN RESTAURANT SPECIALS 200 CATFISH PEPPER SOUP (POINT & KILL) 200 ASSORTED BEEF PEPPER SOUP 200 GOAT MEAT PEPPERSOUP 202 Nkwobi (Spicy Cow Foot) 202 ISI EWU (SPICY GOAT HEAD) 203 KIDS RECIPES 205 Food Types for Babies: 6 months – 12 months 205 Kids from 12 months (1 year) to 3 years 205 Kids Vegetable Puree: from 6 months 205 MEATY SWEET POTATO: FROM 7 MONTHS 206 Beef & Vegetable Stew 207 OatCakes: from 11 months 207 Fish Soup: from 9 months 208 Noodles: from 9 months 208 Okra Soup with Mackerel or any other soft fish 209 Peeled Beans Porridge: From 9 months 209 COOKING SPECIALS 210 HOW TO EXTRACT COCONUT MILK 210 HOW TO REMOVE THE BITTERNESS FROM BITTER LEAVES 210 HOW TO MAKE DRY BITTER LEAVES FRESH 211 HOMEMADE STOCK CUBES 211 HOW TO REMOVE BEANS COAT 213 HOW TO EXTRACT PALM FRUIT CONCENTRATE 214 LOCAL DRINKS 214 KUNU ZAKI 214 KUNU AYA 215 KUNU AYA (RICH) 215 MIYAN KUKA 216 WAINA (MASA) SHINKAFA 216 WITH SUGAR 216 WITHOUT SUGAR 216 How to make Masa 217 DAN WAKE (Beans Dumpling) 217 KUNUN GERO (millet) 218 RICE PUDDING 218 KUNU SOYA 218 KUNU GEDA (kunu groundnut) 219 COUSCOUS RECIPES 219 COUSCOUS with Beans 219 COUSCOUS JOLLOF 220 COUSCOUS PUDDING 220

GOOD DAY EVERYONE, IM CURRENTLY ADDING 57 DIFFERNT NIGERIAN SOUP RECIPES FROM ALL DIFFRENT TRIBE. BELOW ARE SOME OF THE RECIPES AND MY VIDEO ON ALL ARE AVAILBLE. PREORDER FOR JUST N5,000 TABLE OF CONTENTS INTRODUCTION TO BAKING 11 BAKING TOOLS AND USES 11 BAKING BASICS 12 BAKING TERMS 13 BAKING SUBSTITUTES 14 DOUBLE A RECIPE CHART 14 SMALL CHOPS 14 PEANUT BURGER 14 SAMOSA 15 SPRINGROLLS 16 PUFF-PUFF RECIPES 19 COCONUT PUFF PUFF 20 COCONUT PUFF-PUFF 21 POPCORN 21 CHIN CHIN 22 Soft Chin Chin 22 Crunchy Chin Chin 22 NIGERIAN BUNS 23 DOUGHNUTS (DONUTS) 24 FLUFFIEST DONUTS 25 DOUGHNUT 3 25 NIGERIAN EGG ROLLS/ EGG BUNS 26 SAUSAGE ROLL 28 SAUSAGE ROLLS 2 29 SAUSAGE BREAD ROLLS 30 SAUSAGE BREAD ROLL 2 30 MEAT/CHICKEN PIE 31 WHOOPIE PIE 33 CHOCOLATE WHOOPIE PIE 34 FISH ROLL / FISH PIE (FRIED) 34 SCONES 35 SCOTCH EGG 36 BREAD CRUMBS 36 PANCAKE 36 FLUFFY BUTTERMILK PANCAKES 37 RED VELVET PANCAKES 37 MANGO PANCAKES 37 CHICKEN PANCAKES 37 CINNAMON ROLL PANCAKES 38 FRENCH PANCAKES 38 PANCAKE SYRUP 38 FLUFFY PANCAKE 39 COOKIES 39 BUTTER COOKIES (moulded) 39 BUTTER COOKIES (Pressed cookies) 40 PEANUT COOKIES 40 CHOCOLATE CHIPS COOKIES 41 SHORTBREAD COOKIES 41 PUDDING 42 BREAD 42 CINNAMON SUGAR QUICK BREAD 42 MOIST BANANA BREAD 42 DINNER YEAST ROLLS 43 OLD FASHIONED WHITE BREAD 43 HONEY BUTTER DINNER ROLLS 43 SOUTHERN BUTTERMILK BREAD 44 OLD FASHIONED GINGERBREAD 44 FRENCH BREAD PIZZA 44 BREAD PIZZA 44 SARDINE BREAD 45 SWEET MILK BREAD 46 BUTTER BREAD 47 SHORTBREAD 48 SHAWARMA 48 For the marinade 48 Shawarma Wrap (baking powder) 49 Shawarma Wrap (yeast) 49 PIZZA 50 Plain & Simple Pizza Dough 50 Pizza 51 Pizza Stuffed Peppers 52 BURGER 53 BURGER BUNS 54 ICE CREAM js 55 SIMPLE VANILLA ICE CREAM js 55 CHOCOLATE ICE CREAM 56 STRAWBERRY ICE CREAM 56 UNICORN ICE CREAM 56 SMOOTHIE 56 BANANA SMOOTHIE 56 STRAWBERRY-BANANA SMOOTHIE 56 PEACH-MANGO-BANANA SMOOTHIE 57 PINEAPPLE-COCONUT SMOOTHIE 57 APPLE-GINGER SMOOTHIE 57 PEANUT BUTTER–APPLE SMOOTHIE 57 PINEAPPLE-MANGO SMOOTHIE 57 CHOCOLATE-BANANA SMOOTHIE 57 UGU SMOOTHIE 58 TROPICAL FRUITS SMOOTHIE 58 COCKTAILS AND MOCKTAILS 58 COCKTAILS 58 Sparkling fruity champagne punch 58 Brunch mimosas 59 MOCKTAILS 59 Watermelon mojito 59 Virgin mojito 59 Watermelon lemonade 59 Mango lassi 59 HOMEMADE 60 Frappuccino 60 Condensed milk 60 Cappuccino 60 MAYONNAISE 60 WHIPPED CREAM 61 WHIPPED CREAM 2 61 Substitute for Heavy Cream 62 CORNFLAKES JS 62 YOGHURT 63 SWEET CORN 63 LEMONADE 64 POWDERED MILK 64 TOMATO POWDER 65 CHOCOLATE BALLS 65 SWISS ROLL 66 CHOCOLATE SWISS ROLL 66 FLAVOUR 66 DIFFERENCE BETWEEN BUTTER AND MARGARINE 68 CUPCAKE 69 SIMPLE CUPCAKE 69 CHOCOLATE BANANA CUPCAKE 70 RICH CHOCOLATE CUPCAKES 71 COCONUT CUPCAKES 71 CARROT CUPCAKES 72 STRAWBERRY CUPCAKE 73 VANILLA CUPCAKE (oil-based) 73 TIPS TO ENSURE A GOOD TURNOUT OF YOUR CUPCAKES. 73 DECORATING YOUR CUPCAKES 75 BASIC CUPCAKE BUTTERCREAM FROSTING 76 CHOCOLATE CUPCAKE FROSTING 76 TOPPINGS 76 STRAWBERRIES AND CREAM CAKE POPS 77 CHOCOLATE MUFFINS 78 EGGLESS CHOCOLATE MUFFINS 78 BUTTERMILK 79 BROWN SUGAR 79 CAKES 79 BUTTER CAKE 80 VANILLA CAKE 80 VANILLA POUNDCAKE 80 PLAIN VANILLA CAKE (MARGARINE BASED) 81 MODIFIED VANILLA CAKE SUPER MOIST 82 VANILLA SPONGE CAKE 82 VANILLA SPONGE CAKE 83 PINEAPPLE UPSIDE-DOWN CAKE 83 APPLE TOPSIDE CAKE 84 BANANA CAKE 85 ORANGE SCENTED CHOCOLATE CAKE 85 CARROT CAKE 86 Unedit STRAWBERRY CAKE 87 CHOCOLATE CAKE 88 CHOCOLATE PUDDING CAKE 89 RED VELVET CAKE (Oil-based) 89 RED VELVET (Butter based) 91 RED VELVET 2 92 COCONUT CAKE 92 NO-BAKE CUSTARD CAKE 94 EGGLESS VANILLA CAKE 94 EGGLESS VANILLA CAKE 95 FRUIT CAKE 95 MANGO CAKE 97 SUPER SOFT MILK CAKE 97 CHOCOLATE FUDGE CAKE BALLS 98 LEVELING (TRIMMING), LAYERING AND FILLING YOUR CAKES 98 FILLINGS 99 CREAM FILLING 100 FRUIT FILLINGS 100 HOW TO APPLY BUTTERCREAM 104 CAKE FROSTING 104 FONDANT (chewing gum-like icing) 104 EGG WHITE FONDANT 104 RAINY SEASON 104 DRY SEASON 104 GELATIN FONDANT (WITHOUT CMC) 105 DECORATING CAKE WITH FONDANT AND SHARP EDGE ON FONDANT. 106 MERINGUE 106 ROYAL ICING 106 BUTTERCREAM 107 VANILLA AMERICAN BUTTERCREAM 109 TRUE BLACK FROSTING 109

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HOW TO PRODUCE FULL CREAM MILK POWDER* For those asking for how to prepare powdered milk 👇👇👇 First you need to acquire or have your *LIQUID FULL CREAM MILK.* This can be gotten from the fulanis. It is the same with Nunu or Madara. Below are the stages to produce your powdered milk *FIRST* Get a clean pot .... please ensure your pot is well cleaned to avoid any odd taste. *SECONDLY* Light your stove or gas and put on your pot. Please the fire should be average ... not too high not too low. If its too high it will burn your milk and affect the color. *THIRDLY* Pour in your liquid milk and stir *FOURTH* Stir your milk until it dries up in the pot. *FIFTH* Once it well dried. Bring down from the pot and put on your board or tray. *SIXTH* Chop or break your dry milk into smaller pieces. *SEVEN* Dry on the sun but in a clean environment. Watch closely and aviod pest and dirty. *EIGHT* Once it dry very well Quash with your hand and pour it into your blender *NINE* Add some sugar and blend *TEN* Your milk powder is set and ready to be used. OSAS CAKES, PASTRIES N EVENT MGT

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Coconut candy 1 fresh coconut 200g icing or powdered sugar Water Directions Break the coconut, making sure to collect the coconut juice from it. Set the juice aside. Remove the meat from the shells and grate the meat into small pieces. Make sure to grate along the meat of the coconut rather than across it. This is so that you’ll have long thin coconut pieces rather than a mass of grated coconut. Pour the coconut juice into the pot. Add the sugar and stir. Add the grated coconut and stir. Add water to the same level as the grated coconut; cover the pot and set to boil at high heat. Once the contents start boiling, stir continuously till all the water is just about evaporated. Reduce to low heat and continue stirring; stir until the sugar caramelises and the contents start sticking together. Keep stirring till the coconut pieces start turning slightly brown. Turn off the heat and scoop the very hot coconut candy onto a flat plate and leave to cool down. The coconut candy should be sticky when cold. It should not be dry. Serve as a snack or store in the freezer (for up to a month). Feel free to share

Recipes below

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Croissant 🍀 Ingredients: 700g flour 10g salt 10g sugar 7g dry yeast 50ml oil 75g butter 2dl cold milk 180g plain yogurt 1 tablespoon vinegar Mix flour, salt, sugar and dry yeast. Bring the oil and butter to the boil in a pot, remove from the stove. Stir cold milk into the oil / butter mixture. Add yogurt and vinegar. Put the mixture in a bowl. Divide the flour mixture into 3 parts. Add the first part to the liquid and knead for 1 minute. Add the second part of flour and knead for 2 minutes. Add the rest of the flour and knead into a soft dough. Hit the dough several times on the surface, the dough likes that. Let the dough rest for 45 minutes in a floured bowl. The dough should now be very soft. Knead again a little. Flour the work surface a little. Roll out the dough into a large, round shape. Cut into 24 parts. Fill as desired, cheese, meat, chocolate, jam or leave empty. Roll up as shown in the picture, close the ends when filling, i.e. close the filling with the clasps and roll up, pulling the dough back a little and rolling it up or pulling and rolling up the tips over and over again. Drizzle the croissant with some liquid milk. Let rise for 30 minutes. Brush with egg Bake in the preheated oven at 200g or 392F for 18min. Enjoy 👌

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 300people

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This is a group that helps baker's and chefs around the world and it’s to improve on their baking and cooking skills. YOUTUBE- http://www.youtube.com/c/BakingNcatering TWITTER- https://twitter.com/bakingNcatering?s=09 INSTAGRAM & Fb pg- @bakingNcatering

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