Baking, pastry and African food recipes (official channel)

Marinaded steam fried chicken

My gizzard suya stick

My delicious friedrice tutorial

https://youtu.be/FC6d2ThhZSc How To Make Mirror Glaze CAKE Ingredients Mirror Glaze Recipe 1 1/2 cups granulated sugar (300 grams) 3/4 cup water, room temp (178 grams) 2/3 cup sweetened condensed milk (200 grams) 2 cups miniature white chocolate chip (350 grams) 2 Tbsp unflavored gelatin (18 grams), bloomed in 1/4 cup of additional water Equipment digital thermometer gel food coloring microwave

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CONCOCTION RICE Ingredients • 2 cigar cups | 500g long grain white rice • 2 cooking spoon (cksp) red palm oil • 1 big piece of stockfish • 1 medium smoked Mackerel/Titus • 1 big onion • 3 tbsp ground crayfish • 2 big stock cubes • 1 small ogiri okpei/iru/dawa-dawa optional • Pepper and salt (to taste) • Vegetable: choice of Scent leaves , curry leaves, parsley Before you cook Concoction Rice a. Soak the dry fish and stock fish in cold or hot water and when soft, clean and separate them into small pieces. b. Parboil the rice, rinse and put in a sieve to drain. c. Grind the crayfish (if not ground) with the iru using a dry mill. d. Cut the onion into tiny pieces. e. Pound/grind the pepper. f. Pick and wash the vegetables. No need to slice them but you can do so if you wish. g. Separate the smoked Mackerel into big chunks. Cooking Directions 1. Put the pieces of stockfish and dry fish in a big enough pot, add the diced onions and the stock cubes. Add some water to cover the ingredients and cook till the stockfish is very soft. 2. Add the pepper, ground crayfish and palm oil. 3. Top up the water to the same level as the contents of the pot if necessary. Cover and cook at medium to high heat for about 7 minutes. This is the time the palm oil needs to fully incorporate with the rest of the ingredients. 4. Add the drained parboiled rice, stir very well and check that the liquid is at the same level as the rice. If less, top it up with more water. Add salt if necessary. 5. Place the smoked fish and the vegetables on the rice. 6. Cover the pot and leave to cook on low to medium heat. This way the rice does not burn before the water dries up. 7. If the rice is parboiled correctly, the Concoction Rice should be done by the time the water dries up. Taste to confirm. If not, you will need to add more water and reduce the heat to prevent burning. Keep cooking till done. Serve with Fried Plantain, Peppered Gizzards or Moi Moi. This is traditional so do not serve with Salad or Coleslaw.

My Puff Puff, meat pie and red velvet cake. Thanks to all my teachers

This is my both baked and fried Fishroll hope I tried

And this was the fried Fishroll

My baked Fishroll

Great practicals 😍😍😍😍😍😍 Nice work

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My oil based chocolate cake, cookies and vanilla butter cream cake. Thanks to all our lecturers.God bless you all.

My fondant cake made by me